Ingredients

• 1/2 cup matzo meal
• 1/3 cup walnuts
• 2 large eggs
• 1 1/4 cups sugar, divided
• 2 teaspoons vanilla extract
• 1 cup grated peeled apple, preferably Delicious
• 2 tablespoon unsweetened cocoa powder
• 2 ounces bittersweet or semisweet chocolate, chopped
• 8 large egg whites, at room temperature
• 1/2 teaspoon salt
• Confectioners’ sugar, for dusting

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.

Step 3

Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.

Step 4

Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

Step 5

Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.

Step 6

Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)

Step 7

Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.