Chocolate Expresso Torte

Title:
Chocolate Expresso Torte

Yield:
1 Servings

Categories:
Cakes,
Desserts,
Passover,
Jewish




Ingredients:





     1 c  Butter; or margarine


     1 c  Sugar; +


     1 tb Sugar


     1 c  Expresso; +


     2 tb Expresso**


     1 pk Semisweet chocolate (12 oz)


     6    Eggs; plus


     6    Egg yolks


          Confectioners sugar; garnish






 * can use margarine if it is good quality and pareve, (if you're serving a


 dairy meal). **brewed expresso or very strong coffee.


 


 1. Preheat oven to 325 degrees. Grease 9" spring-form pan. Place wax paper


 on bottom of pan, grease and flour; set aside.


 


 2. Place butter, sugar and Expresso in the top of a double boiler and heat


 until sugar dissolve.


 


 3. 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.


 


 4. Bake for one hour; edges should crack slightly. Remove from oven and


 cool; cover and refrigerate. Remove from pan and sprinkle with


 confectioners' sugar.


 


 HINT: This cake is rich and has NO flour. It is almost as creamy as


 cheesecake You should only serve tiny thin slices.


 


 NOTE: This TORTE can be served at Passover; of course then you would use


 Passover Cake Meal to dust the pans not flour This is Ellen's Trademark


 Pesadicha dessert. She has made it EVERY year for Passover for at least


      10    years.


 


 SOURCE: A Jewish Mother's Cookbook


 


 Posted to JEWISH-FOOD digest V97 #309 by BNLImp@aol.com on