For Passover, make this fabulous layered rich chocolate torte that will be the spectacular end to your Seder dinner.
Passover desserts can be tricky to make because no flour, grains, or leavening (called ‘chamtez’) are allowed in the house during the week. Most people make meringues, sponge cakes, and flourless chocolate cake and brownies recipes. This layered torte is in a class all by itself because of the rich and creamy frosting.
You can use this technique with any cake or brownie recipe that bakes in a 15×10″ jelly roll pan; you can also flavor the frosting with mint, coffee, chocolate, or fruits like raspberries or strawberries.
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
For best results, line baking pan with foil, grease the foil with oil or solid shortening, and remove the foil with the brownies from the pan after cooling for 30 minutes. The brownie will be a little fragile; handle it carefully. I like to use a large, very long spatula to move the layers around. If it cracks a bit, don’t worry; just press the cracked edges together and keep frosting. Make this dessert a day ahead of time, cover it tightly, and refrigerate for at least 24 hours.
Chocolate Chip Brownie Torte
- 4 eggs
- 1-1/3 cups sugar
- 1/3 cup cocoa
- ½ tsp. salt
- 3/4 cup pareve margarine
- ½ cup semisweet chocolate chips
- 1-1/3 cups matzo cake meal
- ½ cup chopped walnuts or pecans, if desired
- 2 cups whipping cream
- ¼ cup superfine sugar OR Passover powdered sugar (that contains potato starch)
- 1 tsp. vanilla
- 1 cup miniature semisweet chocolate chips
Preheat oven to 325 degrees F. Line a 15×10″ jelly roll pan with foil and grease foil with solid shortening; set aside.
In large bowl, place eggs, 1 cup sugar, cocoa, and salt. Beat with hand mixer for 2 minutes until light and foamy. Meanwhile, melt margarine with ½ cup chocolate chips until smooth. Add to egg mixture along with matzo cake meal and chopped nuts; stir to combine.
Pour batter into prepared pan. Bake at 325 degrees F for 18-26 minutes until top looks shiny and dry. Be careful not to overbake. The brownies should feel slightly firm when pressed with a finger, but a toothpick inserted in the center will not come out clean. Let cool for 30 minutes, then carefully remove the foil with the brownie; cool completely on wire rack. Then freeze brownies until firm.
When ready to assemble dessert, beat whipping cream with superfine sugar and vanilla in a large bowl until stiff peaks form. Then fold miniature chocolate chips into whipped cream. Remove brownies from freezer and using a sharp knife, carefully cut cake crosswise into four 10×3-3/4″ pieces. Carefully peel foil from each piece. Place one piece on serving plate. Spread with ¾ cup whipped cream mixture. Repeat with remaining brownie layers. Spread top and sides with remaining cream mixture. Cover and chill for 2-24 hours before serving. Do not make more than 48 hours ahead of time, or the cake will start to come apart. Serves 8-10
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