Chani Capland is an amazing cook who has her own kosher catering business in Columbus, Ohio. This recipe for Chocolate Macaroons comes from her collection of low-fat Passover desserts.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 cup blanched almonds (1 oz.)
- 3 Tb potato starch
- 1 cup sugar
- 1/2 cup boiling water
- 3 ounces of bittersweet or semi-sweet chocolate, chopped fine
- 1/2 cup unsweetened cocoa
- 2 egg yolks
- 1 Tb brandy
- 4 egg whites (room temperature)
- Optional Raspberry glaze:
- 1/4 cup red currant jelly or seedless raspberry jam
- 1 pint of raspberries
Preparation:
1. Position the rack in the lower third of the oven and preheat to 375 degrees Fahrenheit. Place a round of parchment paper in the bottom of the pan and spray the sides with vegetable oil spray.2. In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
3. Combine the chopped chocolate, cocoa, and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in the egg yolks and brandy. Set aside.
4. Beat the egg whites in a medium mixing bowl on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff but not dry. Whisk the potato starch and almonds into the chocolate mixture to lighten it, Fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
5. Bake for 30-35 minutes, or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. Torte will sink like a souffle.
6. Taking care not to break the edges of the torte, slide a knife between the torte and the pan and run it around the pan to release the cake completely. Invert cake onto a plate and remove pan and paper liner. Turn right side up on a cardboard circle or platter.
NOTE:
Torte may be stored, covered, at room temperature for one day or frozen for up to two months.
SERVING SUGGESTIONS:
Serve cake with a raspberry glaze.
1. Simmer jelly or jam for 1-2 minutes.
2. Brush evenly over the top and sides of torte.
3. Arrange one pint of raspberries in concentric circles on top of the torte until it is completely covered.
