Recipe correction

A recipe printed last week for Brandied Chocolate Orange Torte omitted the eggs in the ingredients list. Here is the corrected recipe.

Brandied Chocolate Orange Torte

Matzo cake meal for dusting

4 eggs, separated, at room temperature

1/2 cup sugar, divided

3/4 cup golden raisins or dried cherries, chopped

1/4 cup matzo cake meal

4 ounces (3/4 cup) toasted almonds, ground

4 ounces semisweet chocolate, grated

6 tablespoons fresh orange juice

2 tablespoons brandy, or additional orange juice

1 tablespoon grated orange zest

Pinch of salt

Shaved semisweet chocolate

Preheat oven to 350 degrees. Grease bottom of 8-inch springform pan and dust with matzo cake meal, shaking off excess.

Beat yolks with 1/4 cup sugar until ribbons form when beaters are lifted, about 5 minutes.

Combine raisins and the 1/4 cup cake meal. Fold raisin mixture, ground almonds, grated chocolate, orange juice, brandy and orange zest into yolk mixture.

With clean, dry beaters, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture.

Turn into prepared pan. Bake until a toothpick inserted in center comes out clean, 55 to 65 minutes.

Let cake cool completely in pan.

Remove sides of springform and garnish cake with shaved chocolate.

Source: Ricky Kaplan, Largo, in the Hadassah Jewish Holiday Cookbook (Hugh Lauter Levin Assoc., $29.95).

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