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Home » Blog » Recipes » Mixed Nut Chocolate Torte
RecipesDairy FreeGluten FreeHealthyPareve

Mixed Nut Chocolate Torte

Avatar photoChef Laura Frankel • Mar 12, 2018 (Updated: Aug 20, 2019)
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Mixed Nut Chocolate Torte

A chocolate torte that is gluten free and kosher for Passover, but perfect all year round.  

Mixed Nut Chocolate Torte

Mixed Nut Chocolate Torte

Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Print Recipe Pin Recipe

Servings

1 Servings

Ingredients

  • 5 egg whites at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup almond powder
  • 1/2 cup hazelnut powder
  • 2/3 cup chopped pistachios
  • 1/4 cup confectioners’ sugar
  • Chocolate-Mango Ganache

Instructions

  • Preheat oven to 325°F. Line a baking sheet with parchment. Draw 3 6-inch circles on the parchment. Turn over the parchment so that the ink does not bake onto the meringue.
  • Fit a pastry bag with a large plain tip.
  • In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until they are foamy. Continue whipping at high speed, adding a tablespoon of sugar at a time.
  • Fold the nuts into the meringue, being careful not to deflate the meringue. Dust the layers with the confectioners’ sugar.
  • Pipe the meringue into the circles. Bake the layers until they are browned and firm (about 25 minutes).
  • Cool completely.
  • Place a disk onto a serving plate. Transfer the whipped chocolate ganache (room temperature) to a pastry bag fitted with a ½ inch tip. Pipe ganache onto the disk. Place another disk on top of the ganache and pipe more ganache onto the disk. Add the final disk and garnish with cocoa powder, confectioners’ sugar, and fresh fruit.
Category: Recipes
Cuisine: FrenchItalian
Holidays: PassoverShavuot
Diets: Dairy FreeGluten FreeHealthyPareve
Tags: Comfort Food
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About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.

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Comments

  1. Tamar Genger MA, RD

    Mar 12, 2018 at 9:05 am

    The meringue layers will last about 1-2 days but must be kept in a very dry place, otherwise you can freeze them but wrap them well in an airtight container and make sure to keep them safe, they are delicate. The ganache filling can be made ahead and frozen and brought to room temp before using.

    Reply
  2. kirsti

    Mar 11, 2018 at 10:55 pm

    assuming this cant be made ahead or frozen??? How many days before seder can this be made? This year first seder is on friday night..would LOVE to make it

    Reply
  3. kirsti

    Mar 11, 2018 at 10:54 pm

    assuming this cant be made ahead or frozen??

    Reply
  4. Chaya Einhorn

    Apr 13, 2016 at 4:21 pm

    does this work as cookies?

    Reply
  5. Tzivia

    Apr 9, 2015 at 6:56 am

    Can’t do anything that has nuts in it

    Reply
  6. Tamar Genger MA, RD

    Apr 11, 2014 at 5:23 am

    I fixed it, but here it is too http://www.joyofkosher.com/recipes/chocolate-mango-ganache-truffles/

    Reply
  7. aviva

    Apr 11, 2014 at 3:40 am

    the link for the ganache filling for this recipe does not work, can you send it to me?
    and what is almond powder?

    Reply

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