Chocolate Espresso Torte for Passover
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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.
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?