Chocolate Espresso Torte
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 |