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Prep 10min
Total2hr45min
Servings8
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Ingredients
3/4
cup sugar
1/3
cup unsweetened baking cocoa
1/3
cup margarine, softened
1/3
cup matzo cake meal
1/3
cup ground almonds
2
teaspoons instant coffee granules or crystals
1
tablespoon water
2
egg whites
1 1/2
cups sliced strawberries
2
tablespoons currant or apple jelly, melted
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Steps
1
Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray.
2
In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick).
3
In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan.
4
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
5
Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator.
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If matzo cake meal is unavailable, process matzo meal in food processor bowl with metal blade until very fine.
During Passover, flour, baking powder and other baking ingredients are replaced with matzo meal.
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