Servings: 10 to 12
Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be. This recipe is excerpted from Sinfully Easy Delicious Desserts, by Alice Medrich. Read our review here.
The torte can be kept at room temperature, covered or under a cake dome, for up to 3 days, or frozen, well wrapped, for up to 3 months; bring to room temperature before serving.
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This was nice. Easy to make. The whipped cream is a must.
I have never heard of a tweed torte. Lovely.
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