Reviewed: Apr. 9, 2012

Just tried this for the first time. (My first torte even). They came out perfectly. I substituted regular butter for the margarine. Delicious. Will use every Passover.

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Reviewer:

Valerie Greenberg

Reviewed: Apr. 17, 2011

Although the crumblies that came off the top taste good, it fell apart after trying to get it out of the pan. Once i finally did get it out it was so moist that i could actually take a knife and spread the cake over the cracks to fix it. Hoping to get the pretty top it origionally had (which is now on the bottom after flipping it out) I stuck it on a cookie sheet and put it in the oven for 20 more minutes. It seems to have sortof worked. I'm bringing it to my family tomorrow, hope it tastes as good as people say it is!

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Reviewer:

SamSBD

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Apr. 29, 2010

Yummy! I made this for Passover, and it was a huge hit! I had some almond flour (which is just ground almonds), so it made it SO very easy to make! I topped with Vanilla Glaze (this site), and it was perfect! Thank you VERY much for the great recipe...easy to make, and so delightful to eat!

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Reviewer:

Cynthia

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Cooking Level: Intermediate

Home Town: Wolfe City, Texas, USA

Living In: Abilene, Texas, USA

Reviewed: Mar. 30, 2010

First time making passover desert and my guests loved it. It was chocolaty, moist and delicious.

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Reviewer:

ludaking

Reviewed: Mar. 29, 2010

I followed the directions exactly. As others suggested, I topped with confectioner's sugar and raspberries then refrigerated for a few hours before serving. Really great!

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Reviewer:

jbdst16

Reviewed: Feb. 27, 2010

My family loved this. It was yummy, but the almond disturbed the texture more than I would have liked. I'll try again using my coffee grinder instead of my food processor, and see if I can make the almond more powdery.

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Reviewer:

Joy

Cooking Level: Intermediate

Reviewed: Apr. 12, 2009

This is a fantastic passover recipe - and a darn good recipe for year round use. I made it yesterday for the first time and have another one in the oven right now! Follow the directions exactly as written - nothing needs to be changed!

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Reviewer:

Karen

Cooking Level: Intermediate

Living In: Amherst, New York, USA

Reviewed: Apr. 11, 2009

Excellent! Perfect for Passover and my gluten-free daughter! The only down side is it is very high in calories, and I have trouble staying away from it...Plus it's best with no glaze, but heated and served ala mode! Yum!

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Reviewer:

Mom-of-3

Reviewed: Apr. 9, 2009

This is incredible! I love chocolate, so with some ganache, it is delicious. The cooling is very important to get the full fudgey-ness.

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Reviewer:

kimly25

Reviewed: Apr. 9, 2009

The cake was good but I should have baked it longer. I put it in for 45 minutes and the outside of the cake was good but the inside/middle part of the cake didn't have the desired consistency or taste that I was looking for. Another tip is to make sure you grind the almonds to a flour consistency. My almonds weren't ground good enough and you could taste them in the cake. I served them with fresh strawberries but I think itwould go well with a rasberry sauce. I think the tartness in the rasberries would compliment the chocolate very well.

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