posted by elinorw 04-12-100 7:03 AM
Passover Chocolate Espresso Torte
1 Tbl. Passover matzo cake meal
1 cup unsalted butter
1 cup plus 1 Tbl. sugar
1 cup plus 2 Tbl. brewed espresso or very strong coffee
1 pound semisweet chocolate chips
6 eggs
6 egg yolks
Confectioners sugar for garnish
Preheat oven to 325 degrees. Grease a 9-inch springform pan. Line the bottom of the pan with a wax paper circle cut to fit bottom of pan. Grease wax paper and coat pan and paper with cake meal. Gently tap pan to remove excess cake meal and discard.
Place butter, sugar, and espresso in the top of a double boiler set over simmering water. Heat, stirring occasionally until sugar dissolves, about 25 minutes. Place chocolate in a large heat-proof bowl and pour hot liquid over chocolate; stir until chocolate is melted and mixture is smooth.
In another bowl, beat eggs and egg yolks until frothy. Add to the chocolate mixture, stirring to combine well. Pour batter into prepared pan and bake in a preheated 325 oven for 1 hour or until edges are slightly cracked (center will not be set yet, this is OK, cake will firm up as it cools). Remove from oven and place pan on wire rack to cool completely.
Cover cake with wax paper or plastic wrap and refrigerate for at least 12 hours or overnight to set cake.
To serve: release ring and remove from pan. Dust top of cake with confectioners sugar if desired, and slice.