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Recipes by Sarah Lasry

Chocolate Torte with Honey Almond Cookie Crust

Home » Recipe Swap » Chocolate Torte with Honey Almond Cookie Crust

Makes one 9 inch torte


  • 1 1/2 cups crushed Manischewitz® Almond Cookies
  • 2 tablespoons margarine or butter
  • 1 tablespoon Manischewitz® Golden Honey
Torte Filling:
  • 1/2 stick margarine or butter, room temperature
  • 1 cup non-dairy whipping cream or heavy cream
  • 12 ounces chocolate chips
  • 1 tablespoon margarine or butter
  • 1 teaspoon cocoa powder


For Crust: Crush cookies in food processor with margarine or butter and honey until they resemble fine crumbs. Press crumbs firmly into a 9 inch torte pan or shallow spring form pan, forming a crust. Bake at 350 degrees F until set, about 10 minutes.

For Filling: In a medium size sauce pan, bring whipping or heavy cream to a boil. Remove from heat and add chocolate chips, margarine or butter and cocoa - mixing well to combine. Let rest for a few minutes and then pour cream mixture into crust. Bake at 350 degrees F for 20 minutes or until set.

Served chilled with some parve ice cream or fresh strawberries.


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