Pete Posted March 29, 2006 Share Posted March 29, 2006 I love bread. Bread, and bread products, have always been a staple of my diet. Growing up my mother would go to the bakery every Sunday and would bring home a fresh rye bread, which I would tear into as soon as she walked in the door. This is why Passover is 8 days of torture for me. All of the foods that I enjoy the most are "off limits" - testing my willpower to no end. Sure, I can eat matzah, but I generally avoid eating foods that taste exactly like the container that they come in. In the spirit of sharing, I wanted to get a thread started where we can share any favorite Passover recipes. The recipe below is a rich, dense dessert that will elevate your cholesterol by about 100 points, but it is darn good. Chocolate Espresso Torte for Passover * 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) NOTE: can use margarine if good quality ** : brewed espresso or very strong coffee Preheat oven to 325 degrees. Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside. 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 should go in the refrigerator at least for 12 hours; so make ahead of time. Link to comment Share on other sites More sharing options...
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