This makes a rich but surprisingly light, torte. An absolute, worth-the-price-of-the-book winner. Mashed sweet potatoes make a great substitute for the traditional pureed chestnut paste. Chestnut puree is available kosher, but I have never been able to find it "kosher for Passover." It may seem unusual, but I can assure you of two things — it tastes divine and it is easier than buying fresh-in-the-shell chestnuts, roasting, poaching, and grating them to get them ready for this cake. You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary—a dusting of cocoa is just fine.
Ingredients
Makes 14 to 18 servings
Torte
Chocolate Ganache Glaze
Toppings
Step 1
Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment.
Torte:
Step 2
In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
Step 3
In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, andslightlycracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
Chocolate Ganache Glaze:
Step 4
In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.)
Step 5
Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake — it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
Step 6
Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
Leave a Review
Reviews (40)
Back to Top它是值得to have people guess what the secret ingredient is. The look on their face when you tell them it's sweet potato is great. I use the Trader Joe's extra dark "pound plus" chocolate. First time I made it I did the glaze but have since been skipping it. (This cake is more than chocolatey enough.) A sprinkle of powdered sugar on top helps dress it up. I like to serve with fresh strawberries or raspberries on the side.
Anonymous
Forest Hills, NY
3/27/2018
I've made this cake dozens of times for Pesach and general entertaining. Always a big hit. Now that I have a child who must eat Gluten Free this is a great option for him as well.
Anonymous
Kansas City
3/28/2013
I'm also the Bubby mentioned by Marcy Goldman and I am so delighted to discover her delicious alternatives to the boring Pesach usuals that I schlep over in a white CorningWare dish covered with foil. Well - probably in a Tupperware container. By the way, my Tupperware collection is slowly dwindling; if you find any strays hanging around, please return them and I promise to fill them with Marcy's gorgeous goodies next Pesach.
CherfromBondi
Bondi Beach, Sydney, Australia
1/24/2012
我已经做了这个(和审查,4叉sure), but I'd be interested in making it with Japanese sweet potatoes - has anyone tried it? Their taste is really close to chestnuts. Texture might need an adjustment, as they are drier than conventional sweet potatoes.
trentonzen
Mt Rainier, MD
4/4/2011
This cake is so decadent. i cooked the sweet potatoes (which was actually a orange yam) in my crockpot all day with water and cinnamon stick. i made one with semi sweet chocolate, and one with 70% dark chocolate. equally as good. i also used cream in the ganache which helped cause the cake would be a little dry without it. also tasty with frangelico drizzled over the top.
katharushka
Bend, OR
4/3/2010
Ms Goldman's insensitive remark about me (the "bubby" she refers to) indicates that, while possibly a very good cook, she is not a human being I'd like to emulate.. I would not tolerate an anti semitic or a sexist remark such as this one and I will not tolerate this remark either. I would hope that epicurious.com will have the good sense to understand that such remarks are simply inappropriate, but if that is not the case, and this author remains on the site, I will certainly stop using epicurious.com and I will talk to my many contemporaries who I have referred to epicurious and request that they, too, stop using it.
saftacooksincarrboro
4/3/2010
Have not made this recipe, but the comment about "Not something bubbe would schlep over in Corning Ware with foil on top" is offensive. Even bubbe could make this, probably not in Corning Ware, but a regular cake pan. "Bubbe's" recipes are often tasty, and also beloved for their tradition. Even Bubbe can learn, too! Not necessary to be mean. Thanks, anyway.
Anonymous
Wilmette, IL
3/14/2010
Well, I was expecting after these reviews to be blown away and really just wasn't. The texture was indeed good - quite moist and fudgy - but for some reason I found the flavor lacking. I used Ghiardelli semisweet chocolate - perhaps not the best but certainly good, yet the chocolate flavor seemed somehow off to me. Still, I might make it again just because it's the best of the Passover recipes I've tried.
Anonymous
houston
4/21/2008
Excellent!! In addition to using high quality chocolate, I made a real ganache as reviewers suggested. It would probably taste equally as good and slightly less rich with just a dusting of cocoa powder.I will make this again!
Anonymous
Winnetka, IL
4/20/2008
I love this recipe & make it every year for our seder. I make no changes & it is a hit every year.
Anonymous
Lloyd Neck, NY
3/21/2008
I made this for our seder. It definitely has 'wow' factor and tastes delish. The only unfortunate part is that I am expected to bring this to every holiday now!
Anonymous
New Jersey
9/3/2007
Best part of this recipe was that I got my son to eat a vegetable without his knowing it! It was good. Not the best, but certainly worth making again. It's also a nice one to bring to a seder. I did use a little butter and cream in the ganache since we aren't kosher, so I didn't need to worry about the no milk with meat rule. I think this makes a nice, shiny topping for the cake which really adds to the flavor.
Anonymous
New Jersey
4/10/2007
This recipe was the hit of the seder. It tasted like a thick and rich chocolate cheesecake. I was very proud to say that it was all kosher and made with sweet potatoes. I did, however, listen to one of the reviewers of this recipe suggestion to use a little butter, additional chocolate chips and cream in the ganache. It made it much thicker and easier to spread. I think this will be my new seder dessert tradition.
Anonymous
New York, New York
4/4/2007
This torte was amazing. Nobody at the Seder last night could believe it when I told them about the sweet potatoes. In fact, one Mom proudly proclaimed "my kids ate a vegetable". Follwed the directions of others and used chocolate, butter and water for a thcik solr of ganche which we decorated with strawberries. Major hit. Very lovely, light and most importatly CHOCOLATEY! Thanks a lot
katfarmer
4/3/2007
I have made this recipe a number of times, and it has become a sedar tradition. I've made it with both canned sweet potatoes (well-drained), which is much easier, as well as regular sweet potatoes. I think it is better with regular sweet potatoes. The canned sweet potatoes seem to make it too gooey. I serve it cut like brownies or petit fours and don't use any topping. It's too rich on its own, IMO. I might try a dusting of cocoa for appearances sake, except that I'm usually in too much of a hurry!
Anonymous
northern va
4/1/2007