RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Espresso Truffle Torte - dairy, pareve
2 cups (4 sticks) unsalted butter or unsalted Passover margarine 1 cup brewed, warm coffee 16 ounces semi-sweet chocolate, coarsely chopped 8 eggs, at room temperature 1 cup granulated sugar 2 tablespoons Passover vanilla sugar 1/4 teaspoon salt Glaze: 1 cup semi-sweet chocolate chips 2 tablespoon unsalted butter or Passover margarine Preheat the oven to 350 degrees. Line the bottom of 9-inch springform pan with parchment paper. In a heavy saucepan set over low heat or in a double boiler, melt the butter or margarine with the coffee, mixing well. Remove from the stove and add the chocolate, stirring to melt. Cool the chocolate very well before proceeding. Meanwhile, in the bowl of an electric mixer, whip the eggs with the granulated and vanilla sugars and salt on high speed for 10 minutes. Whisk one-third of the cooled, melted chocolate into the egg mixture until thoroughly incorporated. Add the remaining melted chocolate and blend the batter gently but well. Pour into the prepared pan and bake for 50 to 55 minutes. The cake is done when the top has a slight crust and seems set. If it rises too fast, reduce the heat to 325 degrees. The cake may rise and fall, but that is fine. Cool the cake to firm it up, then refrigerate for several hours. Glaze: In a double boiler, melt the chocolate chips with the butter or margarine, stirring to melt evenly. Cool, then pour over the chilled cake before serving, or offer separately as a topping sauce. Alternatively serve the cake with pureed raspberries or strawberries. Or dust the top with cocoa and garnish the center with sliced strawberries. Servings: 14 to 20. Original source: "A Treasury of Jewish Holiday Baking" Marcy Goldman Current source: "Exodus from tradition" Marge Perry BERGEN RECORD (on-line edition), 3/24/99
