A treasured family recipe for Passover chocolate-apple torte, updated to be lower in fat and still incredibly rich-tasting.

EatingWell Test Kitchen
Source: EatingWell Magazine, April 1998


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.

  • Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.

  • Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

  • Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.

  • Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)

  • Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.

Nutrition Facts

259.6 calories; protein 7.2g 14% DV; carbohydrates 46.3g 15% DV; exchange other carbs 3; dietary fiber 2.1g 8% DV; sugars 37.6g; fat 6.3g 10% DV; saturated fat 1.9g 10% DV; cholesterol 46.5mg 16% DV; vitamin a iu 76.8IU 2% DV; vitamin c 0.8mg 1% DV; folate 12.2mcg 3% DV; calcium 16.6mg 2% DV; iron 0.9mg 5% DV; magnesium 19.3mg 7% DV; potassium 128.8mg 4% DV; sodium 218.8mg 9% DV; thiaminmg 2% DV.