Viennese choch torte passover
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs seperated | |
| 1 | cup | Sugar |
| 2 | ounces | Semisweet choch melted coold |
| ¼ | cup | Fresh orange jice |
| 1 | teaspoon | Grated orange rind |
| 2 | cups | Ground walnuts |
| ⅓ | cup | Cake meal |
| ⅓ | cup | Potatostarch |
| 2 | Oranges peeled sectioned | |
| 10 | ounces | Jar Apricot preserves |
| 1 | Orange peeled and section | |
| ½ | cup | Orange juice |
| 6 | ounces | Semisweet chocolate broken |
| Orange filling melt preserves; stir in orange | ||
| Chocolate glaze | ||
Directions
ORANGE FILLING
CHOCOLATE GLAZE
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4½ in high.
Beat egg yoks with ½ c sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold into yolk mixture.
With clean dry beaters, beat whites untill foamy. Gradually beat in remaining 1\\2 c. sugar untill stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake tests done.
Invert pan on rack and let cake hang untill completely cool. Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and the orange sections.
sections. cool 5 min.
heat orange juice. remove from heat, add chocolate, stiring until melted smooth. cool 5 min.