Comments on: Chocolate Torte for Passover!

By: Sara

Sara — Sun, 18 Mar 2012 05:44:34 +0000

Hi!

Many fabulous recipies here, but just to let you know, peanuts are not at all kosher for Passover. That said, one could easily make a cocoa/vanilla/strawberry/etc. buttercream and I’m sure it would still be delicious! Thanks for the great ideas!

By: zoe

zoe — Thu, 16 Feb 2012 14:32:45 +0000

Hi Maria,

This was my mistake, and any nut spread can be used instead of peanut butter. Almond butter, hazelnut spreads and the like are often found in the health food section of the grocery stores. If not, you will find them in co-ops or through online retailers.

Thanks, Zoë

By: Maria

Maria — Thu, 16 Feb 2012 02:30:13 +0000

Zoe,
This is a very appealing recipe but in all the discussion about Gefen kosher for Passover baking powder etc. where does the peanut butter come into the picture? It is my understanding that since peanuts are legumes, they are not allowed during Passover, likewise peanut butter is not kosher for Passover. Even those people who are OK with eating kitniyot and would be OK in principle with consuming peanut butter during Passover – where will such person find a kosher for Passover peanut butter? As far as I am aware, not a single brand has a kosher for Passover peanut butter…

By: zoe

zoe — Sat, 16 Apr 2011 20:50:02 +0000

Hi Sammy,

What size cake pans did you use? Did the cake seem to rise up at all or just bake flat? Did a cake tester come out clean when you tested it for doneness? It is not overly thick, but I am baking this cake this weekend and will let you know the consistency I get.

Thanks, Zoë

By: Sammy

Sammy — Sat, 16 Apr 2011 17:34:08 +0000

Hi Zoe,

I made this recipe last night and am freezing them now for Monday! It looks great, but I’m a little concerned because each of my layers is about an inch thick…nothing like your tall airy looking ones. Did I mess something up here? I’ve looked over the recipe and I can’t really find anything I did wrong or left out. Did you secretly double it or use 6-inch rounds or something?

My batter was pretty thick, can you describe yours?

I’m probably going to do it again today, so either I’ll have 4 of my weird layers or it will go better later!

Thanks!

By: Ela

Ela — Wed, 12 Jan 2011 04:24:58 +0000

Must be my lucky day because I found your website. I enjoy reading your recipes and stories. I’m a baker wanabe and I will continute to visit your site. Thanks for the wonderful cakes.

By: Carol Ginsburg

Carol Ginsburg — Tue, 05 Oct 2010 06:24:04 +0000

Just stumbled onto your beautiful website and know I’ll be a devoted fan! Do you have a recipe box? Love your pictures but it does make for LOTS of pages to print out – hence the question!
Many thanks!

By: zoe

zoe — Mon, 30 Aug 2010 08:49:58 +0000

Hi Gauri,

I have mixed up the entire batch and then baked it at two separate times, but this only works with certain cakes and can be risky. You are generally better off mixing in two batches.

Thanks, Zoë

By: Gauri Gupta

Gauri Gupta — Mon, 30 Aug 2010 04:50:50 +0000

Dear Zoe,

A quich question. Since My oven is small and can accommodate only one cake tin at a time, do you suggest that I make 2 separate rounds of batter ? or is it fine that the batter sits while the first one bakes.

Thanks

By: Eliana

Eliana — Wed, 19 May 2010 17:30:39 +0000

This cake looks divine. A true work of art.