Passover Chocolate Nut Torte
|Walnut pieces||1⁄2 Cup (8 tbs), coarsely ground|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Acesulfame k||1⁄3 Teaspoon (3 Packets)|
|Egg whites||8 Large|
Put the nuts in a pie pan and bake in a 350°F (180°C) oven for about 10 minutes.
Stir the nuts occasionally during toasting€”be careful that they don't burn.
Using a food processor, grind until powdery, but do not liquefy.
Add the nuts and cocoa, acesulfame-K, and cognac.
Pulse on and off until smooth and well combined.
In a large bowl, beat the egg whites until stiff but not dry.
Fold one quarter of the nut mixture into the egg whites and then fold that mixture into the rest of the nut mixture.
Do not mix too much.
Gently scrape into a 9-in. (23 cm) springform pan sprayed with non-stick cooking spray.
Bake at 350°F (180°C) for 30 minutes. (A toothpick inserted into the center will not come out clean.) Cool on a wire rack before removing from the pan.