Real Recipes From Real Home Cooks ®

sinful torte (passover, special occasion)

(3 ratings)
Blue Ribbon Recipe by
Lindsey G
Penfield, NY

I needed a dessert to take to a Passover meal. If you have had Passover desserts, they are generally something I can live without! This recipe, however, got rave reviews. I am thinking it will need to be made for Easter, as well. This is enough to clog your arteries to just read the recipe ... so cut it in small pieces so all the calories escape ... like they do with broken cookies. :D

Blue Ribbon Recipe

Oh my, this chocolate torte is decadence to the max. Smooth and creamy, one bite and you're in chocolate heaven. It's not overly sweet, but it's definitely rich. A small slice will do.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 +
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For sinful torte (passover, special occasion)

  • 14 oz
    bittersweet chocolate chips
  • 3/4 c
    unsalted butter, cubed
  • 6
    egg yolks
  • 6
    egg whites
  • 3/4 c
    white sugar, divided
  • 2 tsp
    vanilla extract
  • 1 tsp
    dark rum [or other flavoring] (optional)
  • 1 1/4 c
    heavy cream
  • 1 lb
    bittersweet chocolate chips

How To Make sinful torte (passover, special occasion)

Test Kitchen Tips
We added chocolate shavings to the top for the presentation. That's purely optional but it did up the chocolate flavor even more.
  • 1
    Use a 9 inch springform pan. Spray pan with non-stick spray. Line bottom of the pan with parchment paper and wrap outside of pan with foil.
  • Melting chocolate and butter in the microwave in a bowl.
    I was able to find Parve semi-sweet chips at Wegman's. If making for Passover, adjust as you see fit. Combine 14 ounces of bittersweet chocolate with your cubed butter in a microwave-safe bowl. Microwave on half power for one minute. Stir. Microwave 30 seconds at a time until chocolate and butter are almost completely melted.
  • Melted chocolate and butter stirred together.
    Stir until completely melted and incorporated. Cool.
  • Egg yolks and sugar whipped together.
    In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes.
  • Folding egg yolks into the melted chocolate.
    Fold cooled chocolate into the yolks along with vanilla and rum.
  • Gradually adding sugar to egg whites.
    In a separate bowl, whip the egg whites until foamy. Gradually add the remaining 6 TBSP sugar.
  • Egg whites whisked until firm.
    Continue to whip to medium-stiff peaks.
  • Folding egg whites into the chocolate mixture.
    Fold egg whites into the chocolate mixture in thirds.
  • Batter poured into prepared pan.
    Pour the batter into the prepared pan.
  • Torte baking in the oven.
    Bake at 350 degrees for 45 - 50 minutes, until the top of the cake is puffed and cracked.
  • Torte cooling on a wire rack.
    Cool cake in the pan on a wire rack. The top will fall.
  • Scalded milk in a pot.
    Ganache: Pour heavy cream into a saucepan and heat until just scalding.
  • Chocolate added to the heavy cream.
    Remove from heat and pour in the remaining pound of chocolate.
  • Stirring chocolate into cream.
    Let sit for about 4 minutes to start the chocolate melting process. Then, stir until chocolate is incorporated.
  • Top of the torte pressed down on waxed paper.
    Press down gently on top of the cake to make it somewhat uniformly flat. Remove sides from the pan and invert cake onto a plate with edges lined with waxed paper.
  • Chocolate frosting ladled onto the cake.
    Remove parchment paper from the cake and ladle warm ganache over the top. Spread out to cover the sides of the torte.
  • Sinful Torte ready to be sliced.
    Let stand until set. You can then remove the waxed paper and have a drip-free plate.