Chocolate-Orange Flourless Passover Torte
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
9 480 N/A 35g 335mg 38g 6g 105mg


INGREDIENTS:
4 sticks (2 cups) unsalted pareve margarine or unsalted butter 1/2 cup frozen orange juice concentrate, thawed 1/4 cup orange liqueur
1/4 cup grated orange zest 1 pound bittersweet chocolate, coarsely chopped 8 large eggs, room temperature
1 cup plus 1/4 cup granulated sugar 2 tablespoons pareve vanilla sugar 1/4 teaspoon salt
peel of 1 orange, julienned confectioners' sugar



1 Heat an oven to 350 degrees. Melt margarine with orange juice, liqueur and orange zest in heavy saucepan over low heat or in top of double boiler, mixing well. Remove from heat; add chocolate, stirring to melt. Allow chocolate to cool to room temperature.
2 Beat eggs, 1 cup of the granulated sugar, vanill sugar and salt in bowl of electric mixer on high speed until about doubled, 10 minutes. Whisk in 1/3 of cooled, melted chocolate until thoroughly incorporated. Fold in remaining melted chocolate until incorporated. Line the bottom of a 9-inch springform pan with parchment paper. Pour chocolate mixture into pan.
3 Bake until top has a crust and seems st, 50-55 minutes. (The cake may rise and fall, but that is fine.) Cool cake to room temperature. Cover with plastic wrap; refrigerate overnight.
4 For candied orange zest, heat small pan of water to boil. Blanch orange zest 15 seconds. Strain, rinse with cold water. Repeat this process twice to remove bitterness from zest.
5 Heat remaining 1/4 cup of the granulated sugar and 1/4 cup water to boil over medium-high heat. Add zest; simmer, stirring occasionally, 15 minutes. Strain; dry slightly on wax paper. Sprinkle cake with confectioners sugar; decorate with candied orange zest just before serving,

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