Ingrid Lysgaard, Sally Pasley Vargas for The Boston Globe
March 31, 2015
A two-layer cake covered with whipped cream flavored with coffee and chocolate, this torte has no leavening agent, which makes it ideal for the Passover table. Beating air into the yolks and whites is the key to this confection. The somewhat unusual technique of folding three layers together — the yolks, the whites, and a ground nut-orange mixture — with the lightest (the whites) on top, is a way of retaining as much air as possible. It is worth the extra touch of coating nuts with chocolate for the garnish. It turns an ordinary cake into a festive dessert. To pipe whipped cream rosettes, you need a pastry bag and star tip.