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
- Preheat the oven to 375 degrees.
- To make the crust: melt the ¼ cup margarine or butter in the microwave at 20 second intervals.
- 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.
- 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.
- 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.
- 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.
- 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).
- Using an offset spatula or butter knife, carefully separate torte from sides of pan. Remove outer ring of springform pan.
- Dust with powdered sugar if desired or serve with fresh raspberries and mint on top.
