In food processor, with a knife blade, pulse
macaroons until fine crumbs form.
Spread crumbs on bottom and sides of a 9 inch torte
pan (wet hands with cold water)
Melt chocolate and margarine in a double boiler
and mix with whisk.
Add sugar and whisk.
Add eggs and whisk until evenly blended.
Pour mixture into crust and spread evenly.
Bake for 20-25 minutes until top is just set.
Cool torte in pan on wire rack.
Decorate with shaved chocolate curls and cut
strawberries.
Refrigerate until 1 hour before serving.
Originally Submitted
3/22/2012
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