Recipe by Brynie Greisman

Grated Chocolate Torte (Gluten Free )

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Parve Parve
Medium Medium
12 Servings


- Egg

This grated chocolate cake is a perfect finale to a Yom Tov seudah. It’s so impressive and tasty that it doesn’t even need to be crowned with icing. Try it and you’ll agree — it really tastes chometzdig!


Main ingredients


Prepare Torte


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).


Beat the egg whites, gradually adding 3/4 cup sugar, until stiff peaks form.


In a separate bowl, beat the yolks, adding the remaining 3/4 cup sugar and vanilla. Add the baking powder, lemon juice, and oil. Beat well. Sprinkle the potato starch over the top and mix until incorporated, making sure not to over-mix. Gently fold in the whites and the grated chocolate, by hand; mix just until combined.


Pour the batter into a lightly greased tube pan and bake for about 45 minutes to an hour. If the top browns too quickly, cover very loosely with aluminum foil and continue baking until done. Cool before removing from the pan and serving.


Mocha fans can add one teaspoon of instant coffee and a bit more chocolate to the batter for a delicious variation.


In order to insure that your Pesach cake will not flop, fall, or fail, it’s advisable to buy a small sifter and sift the potato starch directly onto the batter as it is mixing. This will prevent it from being too heavy and clumpy and falling to the bottom. Remember, these cakes have very little to hold them together besides eggs and oil! Another precaution is to gingerly fold the whites and yolks together. Do not overmix.
Grated Chocolate Torte (Gluten Free )

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Tamar Ansh
Tamar Ansh
2 years ago

What size tube pan?

Marsha Hardt
Marsha Hardt
2 years ago

Can this be baked in a 9 by 13 pan?

Pam Feldman
Pam Feldman
2 years ago

What is Vanilla sugar? What brand do you recommend?

Batsheva Ka
Batsheva Ka
2 years ago

This cake is amazing! Texture is so soft and tastes delicious ๐Ÿ™‚ we make it every pesach