Serves
8-10 servings

Raspberry Swirl Chocolate Torte with Pecan Crust

A Passover dessert that's confoundingly light and rich.

Passover desserts can really be the worst. Canned macaroons. Dry cake. And while I know many people who love it, super rich flourless chocolate cake is just not my thing. I don’t enjoy how dense it is, even if i love chocolate. And I do love chocolate.

Instead of the traditional, flourless chocolate cake, I wanted to create a chocolate dessert that was a bit lighter, while still remaining rich and chocolaty. The raspberry jam adds a slight tang to the torte, and pecan crust lends a nice crunch. I literally could not stop eating this, and so I gave it to my neighbors to eat instead. Suckers.

Note:
After you bake the pecan crust it might look a little funny, like it didn’t work – almost a little too bubbly. I was also worried when I made it, but it is totally fine. I would also recommend topping your torte with fresh raspberries and even a few sprigs of mint for an extra beautiful presentation.

Ingredients

For the crust:
  • ¼ cup margarine or butter
  • ½ cup pecans
  • ¼ cup sugar
  • ½ tsp salt
For the filling:
  • 8 oz dark or semi-sweet chocolate chips
  • ½ cup margarine or butter (1 stick)
  • 1 tsp instant espresso
  • ¼ cup cocoa powder
  • 1 tsp vanilla
  • 5 eggs
  • 1 cup sugar
  • ½ cup strawberry or raspberry jam
  • Powdered sugar for dusting (optional)

Directions

  1. Preheat the oven to 375 degrees.
  2. To make the crust: melt the ¼ cup margarine or butter in the microwave at 20 second intervals.
  3. Place the pecans, salt and sugar in a food processor fitted with blade attachment and pulse until you have course looking crumbs. Add melted margarine/butter and pulse 1-2 more times.
  4. Press mixture into an 8 or 9 inch springform pan. Bake 7-8 minutes. The crust may look a little funny, bubbly or like it is ruined. But this is totally fine. Set aside.
  5. To make the filling: Place the chocolate chips and margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
  6. Using electric mixer, beat eggs, vanilla and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture slowly. Then fold in raspberry jam, but don’t mix too much. Pour batter into prepared crust.
  7. Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 35-40 minutes. Cool in pan on rack 1 hour (center will fall).
  8. Using an offset spatula or butter knife, carefully separate torte from sides of pan. Remove outer ring of springform pan.
  9. Dust with powdered sugar if desired or serve with fresh raspberries and mint on top.

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