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Chocolate Prune Torte (Passover)

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“From a Passover recipe website submitted by Marilyn Lipken of Philadelphia, PA. The recipe was posted there without an oven temperature so I added it at 350 but check the oven when you make it just in case since I haven't made it. Can be made 2 days ahead of serving.”
2hrs 5mins

Ingredients Nutrition

  • 6 large egg whites, at room temperature
  • 1 pinch salt
  • 12 cup sugar
  • 1 tablespoon sugar
  • 1 12 cups walnuts, toasted and chopped
  • 1 14 cups pitted prunes, chopped, about 9 ounces
  • 9 ounces bittersweet chocolate, ground fine in food processor
  • cake crumbs, to sprinkle cake pan


  1. Line the bottom of a greased 10" springform pan with wax paper.
  2. Grease the paper and sprinkle the pan with cake meal, shaking out the excess.
  3. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks.
  4. Add the sugar, a little at a time, beating until the whites hold stiff glossy peaks.
  5. Fold in the walnuts and prunes.
  6. Add the chocolate, folding it into the mixture gently but thoroughly.
  7. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes at 350 degrees F.
  8. Let the torte cool in the pan on a rack.
  9. Run a thin knife around the edge of the pan and remove the side.
  10. Invert the torte onto a cake plate, discarding the wax paper.
  11. Chill the torte, covered, for 1 hour.
  12. The torte may be made 2 days in advance and kept covered and chilled.

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