Chocolate Espresso Torte for Passover
1 cup butter or margarine 1 cup sugar + 1 Tbsp. sugar
1 cup espresso + 2 Tbsp. espresso ** 16 oz. semisweet chocolate
(large package) 6 eggs, plus 6 egg yolks confectioner's sugar
(garnish) NOTE: can use margarine if good quality
** : brewed espresso or very strong coffee Preheat oven to 325~.
Grease 9" springform pan. Place wax paper on bottom of
pan. Grease and flour (use Passover cake meal to dust the pan);
set aside. Place butter, sugar and espresso in the top of a double
boiler and heat until sugar dissolves. Pour hot liquid over chocolate
and stir until dissolved; set aside. Beat eggs and yolks until
frothy; add to the chocolate mixture and pour into pan. Bake for
1 hour; edges should crack slightly. Remove from oven and cool;
cover and refrigerate. Remove from pan and sprinkle with confectioner's
sugar (must be kosher for passover) IMPORTANT: this cake is rich
and has no flour. It is almost as creamy as cheesecake. You
should only serve tiny thin slices. When you remove this cake
from the oven it looks like it is NOT set; and it isn't. It MUST
go in the refrigerator at least for 12 hours; SO MAKE AHEAD OF
TIME.
Penina W. Freedenberg, Rockville, MD
Click here to return to the Passover list