Viennese Choch. Torte Passover

Recipe Ingredients

8		Eggs - separated
1 cup	198g / 7oz	Sugar
2 oz	56g	Semisweet chocolate, melted, cooled
1/4 cup	59ml	Fresh orange juice
1 teaspoon	5ml	Grated orange rind
2 cups	474ml	Ground walnuts
1/3 cup	78ml	Cake meal
1/3 cup	78ml	Potato starch
2		Oranges peeled sectioned
		Orange Filling
1		Apricot preserves
1		Orange peeled and section
		Chocolate Glaze
1/2 cup	118ml	Orange juice
6 oz	170g	Semisweet chocolate broken

Recipe Instructions

Preheat oven to 250FHave an ungreased 10-inch tube pan 4 1/2 in high.

Beat egg yolks with 1/2 c sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold into yolk mixture.

With clean dry beaters, beat whites until foamy. Gradually beat in remaining 12 c. sugar until stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 minutes., until cake tests done. Invert pan on rack and let cake hang until completely cool.

Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and the orange sections.

Orange filling melt preserves; stir in orange sections. cool 5 minutes.

Chocolate glaze

heat orange juice. remove from heat, add chocolate, stirring until melted smooth. cool 5 minutes.

Source:
Miss Mary J. Wilson*

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