Viennese choch. torte passover

1 servings

Ingredients

Quantity Ingredient
8 Eggs seperated
1 cup Sugar
2 ounces Semisweet choch melted coold
¼ cup Fresh orange jice
1 teaspoon Grated orange rind
10 ounces Jar Apricot preserves
½ cup Orange juice
Orange filling melt preserves; stir in orange
Chocolate glaze
2 cups Ground walnuts
⅓ cup Cake meal
⅓ cup Potatostarch
2 Oranges peeled sectioned
1 Orange peeled and section
6 ounces Semisweet chocolate broken

Directions

ORANGE FILLING

CHOCOLATE GLAZE

Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4½ in high.

Beat egg yoks with ½ 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 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.

sections. cool 5 min.

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

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