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Chocolate Espresso Torte for Passover

 

19

Yield

1

cake

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup butter
or margarine
1 cup sugar
16 ounces 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 127365% of calories from fat
 % Daily Value *
Total Fat 92g 141%
Saturated Fat 54g 270%
Trans Fat 0g
Cholesterol 439mg 146%
Sodium 450mg 19%
Total Carbohydrate 39g 39%
Dietary Fiber 6g 25%
Sugars g
Protein 29g
Vitamin A 36% Vitamin C 0%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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