Chocolate expresso torte
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Chocolate expresso torte
  Chocolate    Cakes    Passover    Jewish    Tortes  
Last updated 6/12/2012 1:15:30 AM. Recipe ID 44923. Report a problem with this recipe.
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      Title: Chocolate expresso torte
 Categories: Cakes, Desserts, Passover, Jewish
      Yield: 1 Servings
 
      1 c  Butter; or margarine
      1 c  Sugar; +
      1 tb Sugar
      1 c  Expresso; +
      2 tb Expresso**
      1 pk Semisweet chocolate (12 oz)
      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 expresso 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 Expresso 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.
  




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Recipe ID 44923 (Apr 03, 2005)

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