Close
Photo: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Cook Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:8Yield:8 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupmatzo meal⅓cupwalnuts2large eggs1 ¼cupssugar, divided2teaspoonsvanilla extract1cupgrated peeled apple, preferably Delicious2tablespoonsunsweetened cocoa powder2ouncesbittersweet or semisweet chocolate, chopped8large egg whites, at room temperature½teaspoonsaltConfectioners' sugar, for dusting
Cook Mode(Keep screen awake)
Ingredients
½cupmatzo meal
⅓cupwalnuts
2large eggs
1 ¼cupssugar, divided
2teaspoonsvanilla extract
1cupgrated peeled apple, preferably Delicious
2tablespoonsunsweetened cocoa powder
2ouncesbittersweet or semisweet chocolate, chopped
8large egg whites, at room temperature
½teaspoonsalt
Confectioners' sugar, for dusting
DirectionsPreheat oven to 350 degrees F.Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.Originally appeared: EatingWell Magazine, April 1998
Directions
Preheat oven to 350 degrees F.Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.
Preheat oven to 350 degrees F.
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.
Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)
Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.
Originally appeared: EatingWell Magazine, April 1998
Rate ItPrint
Nutrition Facts(per serving)260Calories6gFat46gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
