Cake: Chocolate Raspberry Torte - dairy, pareve

Posted by : Ruth Heiges

Baker Boulanger -
1998 Marcy Goldman

Passover Chocolate Raspberry Torte

Very rich and best for a large Seder crowd. Recipe can be halved easily and
made in a 8 inch springform pan. 

2 cups (one pound) unsalted Passover margarine or unsalted butter
1 cup sugar
2 tablespoons Passover vanilla sugar
 1 cup cola
16 ounces semi-sweet chocolate - coarsely chopped
8 eggs - room temperature
1/3 cup raspberry preserves mixed with 1 teaspoon lemon juice

1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter or Passover margarine

Whole raspberries
Chocolate leaves or fresh citrus or rose leaves
Cocoa powder

Preheat oven to 350 Degrees F. Line bottom of a ten inch springform with
parchment paper. 

In a heavy saucepan over low heat or using a double boiler, melt chocolate,
butter or margarine and cola together, mixing every once in a while to
combine. Remove from stove and add chocolate, stirring to melt. Cool
chocolate mixture very well before using. 

Meanwhile, in the bowl of an electric mixer, whip the eggs with sugar and
vanilla sugar for 10 minutes on high speed. Whisk in cooled, melted
chocolate into egg mixture until thoroughly incorporated (mixture will
deflate but that's OK). Stir in raspberry preserves. 

Place springform pan on a cookie sheet (in case there are drips or leaks)
in oven and reduce heat to 325 F. Bake 55-60 minutes until cake is done.
Cake is baked when top has a slight crust and seems set. Cake may rise and
fall but that is fine. 

Refrigerate several hours. Dust with cocoa and garnish with fresh
raspberries and leaves. 

Glaze: Melt chocolate chips with butter or margarine in a double boiler.
Stir to melt evenly. Cool, then pour over chilled cake before serving and
distribute some fresh raspberries on top when glaze sets. 

14-20 servings. 

Return to RFCJ Archive Page