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Cake: Ellen's Chocolate-Espresso Torte - dairy, pareve

Posted by : Elaine Radis

        Yield: 16 servings
   
        1 c  Butter; or margarine
        1 c  Sugar; +
        1 tb Sugar
        1 c  Espresso; +
        2 tb Espresso**
        1 pk Semisweet chocolate
        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 espresso 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 espresso 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.

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