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Chocolate Walnut Torte
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Total Time: 45-50 minutes

Active Time:

Makes: 1 torte

Here’s yet another delicious gluten-free kosher for Passover recipe; it is based on a recipe I found on epicurean.com. My husband was very enthusiastic about this dessert, eating the crumbs off of the serving plate. Just a word of caution, this moist tart can be a bit crumbly this is normal and does not mean you’ve done anything wrong.


  1. 1In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel
  2. 2Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate
  3. 3In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave
  4. 4In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt
  5. 5Fold the chocolate-walnut mixture into the egg yolk mixture
  6. 6Then fold the egg whites into the egg yolk mixture
  7. 7Place in a well greased 9-inch springform pan
  8. 8Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges
  9. 9Cool in the pan, then serve

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