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
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