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.
Return to RFCJ Archive Page