Recipe - Viennese Chocolate Torte Passover

8 Eggs separated
1 cup Sugar
2 ounce Semisweet choc melted cooled
One fourth cup Fresh orange juice
1 teaspoon Grated orange rind
2 cup Ground walnuts
1/3 cup Cake meal
1/3 cup Potatostarch
2 Oranges peeled sectioned
ORANGE FILLING
1 10 ounces Ja Apricot
preserves
1 Orange peeled and sectioned
CHOCOLATE GLAZE
One half cup Orange juice
6 ounce Semisweet chocolate broken

Preheat oven to 250 degrees Have an ungreased 10inch tube pan 4 One half in
high. Beat egg yoks with One half cup 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 untill foamy.
Gradually beat in remaining 1\2 c. sugar untill stiff peaks form. Gently
fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60
min., untill cake tests done. Invert pan on rack and let cake hang untill
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 min.

Chocolate glaze

heat orange juice. remove from heat, add chocolate, stiring until melted
smooth. cool 5 min.

Recipe by: Wendy Lockman wlockman@RA1.RANDOMC.COM

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