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Bas Hinda's (Passover) Chocolate Torte: we eat it all year !
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chatouli




 
 
 
 

Post  Sat, Apr 11 2015, 10:36 pm
I thought I'd share an adjustment I made out of necessity. I got through the recipe to the point of adding cocoa and realized I forgot to buy it. So I subbed ground almonds (about 2oz per cake) and a packet of vanilla pudding mix (if only making one cake, use half, I make two or three at once) and hoped for the best. It came out so good that I made two more batches that way Smile yum! I can eat chametz now but I'm still eating this cake!!
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mrm2015




 
 
 
 

Post  Thu, Apr 14 2016, 7:18 am
Can't wait to try this... My dh and kids looove chocolate !!
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EmpireState




 
 
 
 

Post  Mon, Apr 25 2016, 8:49 pm
I plan to make this for 10 people. How many batches should I make?
Also which oil would be better for this- safflower or coconut?
TIA
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cnc




 
 
 
 

Post  Mon, Apr 25 2016, 8:51 pm
EmpireState wrote:
I plan to make this for 10 people. How many batches should I make?
Also which oil would be better for this- safflower or coconut?
TIA


I double it and it makes a flat 9 by 13.
It's extremely rich so I would say to make a 9 by 13 and you'll have some extra.

I've only tried with olive oil and vegetable oil and they yielded similar results.
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EmpireState




 
 
 
 

Post  Mon, Apr 25 2016, 8:57 pm
Thanks. How long should it be cooked in a 9 x 13 pan with a doubled recipe?
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EmpireState




 
 
 
 

Post  Mon, Apr 25 2016, 9:00 pm
One more question. Do you use the same amount of margarine as oil?
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cnc




 
 
 
 

Post  Mon, Apr 25 2016, 9:08 pm
I baked it for about 40 minutes (I checked it after 30 but it wasn't ready.)
I believe margarine is subbed equally for oil, but I'm not 100 percent sure- maybe someone else can chime in.

Also mine was a little too oily, next time I make it I would try cutting the oil a bit.
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ra_mom




 
 
 
 

Post  Mon, Apr 25 2016, 9:20 pm
EmpireState wrote:
I plan to make this for 10 people. How many batches should I make?
Also which oil would be better for this- safflower or coconut?
TIA

Coconut oil would be better, same texture as margarine. And it would give a nice flavor as well.
If you use oil, use only two thirds oil of what is listed for margarine.
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EmpireState




 
 
 
 

Post  Mon, Apr 25 2016, 9:30 pm
So easy. Mine's in the oven. Wound up using 3/4 cup safflower oil and also reduced the sugar a bit. (I saw the coconut oil comment after the fact). Used the optional vanilla and coffee powder.
The batter is yummy. I can't wait to taste the finished product on Friday!
Maybe I will put some confectioners sugar on top (not because it's not sweet enough-but for presentation purposes 😊)
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ladYdI




 
 
 
 

Post  Wed, Apr 24 2019, 7:22 pm
Did you try this served hot as a dessert? Maybe with ice cream?!
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OutATowner




 
 
 
 

Post  Wed, Apr 24 2019, 9:49 pm
I'm a little late in the game, but how do you melt it? Normally I would use my chocolate melting pot. Double boil?
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Mommyg8




 
 
 
 

Post  Wed, Apr 24 2019, 10:01 pm
OutATowner wrote:
I'm a little late in the game, but how do you melt it? Normally I would use my chocolate melting pot. Double boil?


I melted it in the oven at 300 degrees.

This cake is delicious!
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OutATowner




 
 
 
 

Post  Wed, Apr 24 2019, 10:07 pm
Mommyg8 wrote:
I melted it in the oven at 300 degrees.

This cake is delicious!

Thanks!
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etky




 
 
 
 

Post  Thu, Apr 25 2019, 3:38 am
So, I just made this for the first time.
I followed the instructions in Chocolate Moose's OP exactly.
The cake kind of smelled like it was burning while it was baking. It doesn't look burned now that it's out but the texture seems very firm - not soft like some people here described.
I'm nervous about serving this to company since I can't sample it beforehand.
Is this how it is supposed to be?
Also, if I do serve it, is it best chilled or room temperature?
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Raisin




 
 
 
 

Post  Thu, Apr 25 2019, 7:13 am
etky wrote:
So, I just made this for the first time.
I followed the instructions in Chocolate Moose's OP exactly.
The cake kind of smelled like it was burning while it was baking. It doesn't look burned now that it's out but the texture seems very firm - not soft like some people here described.
I'm nervous about serving this to company since I can't sample it beforehand.
Is this how it is supposed to be?
Also, if I do serve it, is it best chilled or room temperature?


its firm on the outside (looks like a cake) but more gooey and dense then a cake inside. I serve it room temp.
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etky




 
 
 
 

Post  Thu, Apr 25 2019, 10:22 am
Raisin wrote:
its firm on the outside (looks like a cake) but more gooey and dense then a cake inside. I serve it room temp.


Thanks. I'll hope for the best Smile
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etky




 
 
 
 

Post  Mon, Apr 29 2019, 1:08 pm
So, in the end it was indeed burnt. I decided to trust my nose and sampled a small slice before the meal to see if it was serveable. It wasn't Sad .
Much later that evening, I was having a wee-hour coffee clatch with my girls and I decided to ask their opinion. I cut off the burnt bottom and edges and they had some of the middle. They loved it!
I guess this was the proof that I needed that my new-ish oven indeed runs hot, as I suspected.
Next time I will bake the cake for less than 30 minutes. I might also try using something other than a disposable pan.
Honestly, it's not really my type of dessert (too intensely chocolatey) but it's so easy to make and I think would be a crowd-pleaser if not burnt. I'm imagining maybe a thin layer of ganache on top with a sprinkling of some forest fruit Smile
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First Lady




 
 
 
 

Post  Mon, Apr 06 2020, 12:52 pm
Found it!. Bumping up for others.
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finallyamommy




 
 
 
 

Post  Mon, Apr 06 2020, 4:30 pm
Oh wow I must try this!
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chocolate moose




 
 
 
 

Post  Tue, Apr 07 2020, 1:17 pm
so happy people are enjoying this!!!
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