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Chocolate Espresso Torte for Passover


Preheat oven to 325. Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside.


1 cup butter or margarine

1 cup sugar + 1 Tbsp. sugar

1 cup espresso + 2 Tbsp. espresso

16 oz. semisweet chocolate (large package)

6 eggs, plus

6 egg yolks

confectioner's sugar (garnish)

Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolves. 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.

Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be kosher for passover)

Important: this cake is rich and has no flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is Not set; and it isn't. It Must go in the refrigerator at least for 12 hours.

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