Passover Chocolate Torte Recipe -
Passover Chocolate Torte Recipe

Passover Chocolate Torte

Recipe by  

"Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
  4. Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
  5. Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  6. Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2003

What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices (next time I will make 16 slices) and put half a large strawberry, cut side down, on each slice by the outer edge. My book club gals loved it and everyone wanted the recipe!!! This is an easy winner!

Most Helpful Critical Review
Apr 19, 2008

I'm not sure what happened...i followed the directions exactly but when the torte was done, it was flat like a pancake and fell apart...I baked it in an 8" springform pan...any ideas? it tasted okay, but it wasnt in any shape to be served


55 Ratings

Mar 22, 2007

This is a truly delicious cake, Passover or not! I am as intense a chocoholic as they come and this cake has now become my favorite, bar none. I made it last night and I got scared towards the end of the baking time because the top looked dried out, so I took it out about 7 minutes shy of what the recipe called for. Otherwise, I followed the recipe to the letter. It turns out I should have trusted the recipe, because the center was more than gooey, it was undercooked. However... that is not the end of the story. My husband and I both had a piece while it was still warm, we couldn't resist after smelling it baking! As described above, the center was hot and very gooey, too gooey, actually, but towards the outer edge it became incredible... dense and moist and chocolatey.... perfect, in fact. I put it in the refrigerator overnight and today it is FABULOUS... even the undercooked inside is now more like the inside of a truffle, and then it gets cakier towards the outside. I am baking another one tonight and will follow the recommended baking time religiously... otherwise, I won't change a thing. I used my coffee grinder to grind the sliced almonds my husband brought home from the store, so, if you're wondering how to grind your almonds, that worked perfectly for me. Turned the almonds into a fine-textured meal, almost like flour. I HIGHLY recommend this recipe to anyone looking for a rich, decadent and VERY chocolatey dessert. It will not disappoint.

Apr 24, 2005

fast, easy, delicious! we topped with confectioner's sugar and raspberries. tasted even better after chilling in the fridge.

May 08, 2006

This was just fantastic, much better than any other dessert at our passover party! It didn't last 5 minutes before it had totally disappeared. I didn't frost it, and it was so rich and chocolatey on its own, I was glad that I left it "natural." Thank you Leah.

Apr 18, 2007

This was such a hit at passover. I did use the chocolate glaze that others recommended, I think that made it look beautiful. Next time I will serve with berries on the side, esp raspberries or strawberries. I made it in a 9 inch round pan, still using the foil, and the Pam spray with flour and it worked great. I also roasted some raw almonds and ground them in my Magic Bullet. I was even asked to make it for shabbat the next week. Yum!

Apr 12, 2006

If I could put 10 stars it would still be too little. Leah, what an amazing receipe! So easy to make and so divinly mouthwatering to taste. You were right! There was not a piece left (shame for me running around seder and not getting any!) Thank you ... Chag Samaech

Apr 16, 2003

I made this for my seder and found my son (who loathes deserts)taking a second helping. A definite winner and one I will make time and again.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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