Fran Gordons Passover Chocolate Torte (2)
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INSTRUCTIONS
GLAZE: 1) Place strips of wax paper under torte to catch spills. 2) Place chocolate, margarine and honey in top of double boiler over hot water on moderate heat. Cook, stirring occasionally, until melted and smooth. Remove from heat. 3) Replace the water in the bottom of the doubler with ice water, deep enough to touch the upper portion. Place glaze over ice water and stir briefly and constantly, only until it cools and barely begins to thicken very slightly. Watch carefully so that it doesnt harden. 4) Pour over top of cake. With a long, narrow, metal spatula, spread it smoothly over the top, letting some run down on the sides. Smooth sides with a small metal spatula. Remove wax paper. Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (33g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 113 | ||
| Calories from Fat: 93 (82%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.3g | 14 % | |
| Saturated Fat 3.1g | 15 % | |
| Monounsaturated Fat 4.6g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 89.1mg | 3 % | |
| Potassium 36.1mg | 1 % | |
| Total Carbohydrate 6.4g | 2 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 5.9g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 113
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