Chocolate Passover Torte

This light chocolate torte is suitable for Passover.


1 cup sliced or slivered almonds, toasted
1 tablespoon plus 1 cup Huletts sugar, divided
¾ cup (1-½ sticks) butter
½ cup cocoa
5 eggs, separated
⅛ teaspoon salt

Warm Chocolate Sauce
⅓ cup packed Huletts light brown sugar
2 tablespoons cocoa
1 teaspoon potato starch
¾ cup evaporated milk
¼ cup (½ stick) butter



  1. Heat oven to 190° C . Grease bottom of 9-inch springform pan; line bottom with foil. Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground.
  2. In small saucepan, melt butter; cool slightly. Stir in cocoa; cool.
  3. Beat egg yolks with ¾ cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds.
  4. Beat egg whites until foamy. Gradually add remaining ¼ cup sugar, beating until stiff but not dry. Add about ¼ beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.
  5. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack.
  6. Unmold and carefully peel off foil from bottom. Cool completely. Serve with
  7. Sauce: In small saucepan, stir together sugar, cocoa and potato starch. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly. Yield: About 1-⅓ cups sauce.
  8. Garnish as desired.