Chocolate Espresso Torte for Passover
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 16 | ounces |
chocolate
|
|
| 6 | large |
eggs
|
|
| 6 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 462.4 | ml/g |
chocolate
|
|
| 6 | large |
eggs
|
|
| 6 | each |
egg yolks
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Grease 9 inch spring-form pan.
Place wax paper on bottom of pan; grease and flour; set aside.
Place butter, sugar and Expresso in the top of a double boiler and heat until sugar dissolve.
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 one hour, edges should crack slightly.
Remove from oven and cool; cover and refrigerate.
Remove from pan and sprinkle with confectioners sugar.
