Cake: Espresso Truffle Torte - dairy, pareve

Posted by : Karen Selwyn

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


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

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