Ellen’s Chocolate Expresso Torte

Title: ELLEN'S CHOCOLATE EXPRESSO TORTE

Categories: Cakes, Desserts, Passover, Jewish

Yield: 16 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.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine

Radis; published on disk by ONE COMMAND SOFTWARE, 1995. --