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Passover Chocolate Orange Torte

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“I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!”
2hrs 15mins

Ingredients Nutrition

  • For the cake
  • 8 eggs, separated
  • 1 cup sugar
  • 2 ounces semisweet chocolate, melted and cooled
  • 14 cup fresh orange juice
  • 1 tablespoon grated orange rind
  • 2 cups ground walnuts
  • 13 cup matzo cake meal
  • 13 cup potato starch
  • 2 oranges, peeled, sectioned and de-membraned
  • For the filling
  • 10 ounces apricot preserves
  • 1 orange, peeled, sectioned and de-membraned
  • For the glaze
  • 12 cup orange juice
  • 6 ounces semisweet chocolate, broken


  1. Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
  2. Beat egg yolks with 1/2 cup sugar until very thick.
  3. Add chocolate, orange juice and rind; beat to combine.
  4. In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
  5. In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
  6. Gently fold in chocolate mixture into beaten whites.
  7. Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
  8. Prepare the filling:
  9. Melt preserves; stir in orange sections.
  10. Cool for 5 minutes.
  11. Prepare the chocolate glaze:
  12. Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
  13. Run a knife around edge of pan; remove cake from pan.
  14. Slice cake in half horizontally.
  15. Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

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