Passover Raspberry Cocoa Torte

Ingredients

• 12 ounces ground pecans
• 1 1/2 cups sugar
• 5 tablespoons matzo meal (cake meal)
• 2 tablespoons cocoa
• 1/2 teaspoon cinnamon
• 6 eggs
• 5 ounces raspberry jam
• raspberries (to garnish)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Grease two 9 inch round pans.

3. 3

   Combine pecans, sugar, cake meal, cocoa, and cinnamon in a large bowl.

4. 4

   In a separate bowl, beat the eggs.

5. 5

   Add eggs to pecan mixture and beat until thoroughly combined.

6. 6

   Pour into prepared pans and bake for 30 minutes.

7. 7

   Remove from pans to cool.

8. 8

   Place first cake on serving plate and spread with raspberry jam.

9. 9

   Place second cake on top.

10. 10

    Arrange fresh raspberries on top.

11. 11

    Garnish with mint leaves, dusting of cocoa or confectionary sugar.