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Receta Chocolate Expresso Torte

Name: Chocolate Expresso Torte
Ingredients: 1 c. Butter, or possibly margarine; 1 c. Sugar, +; 1 Tbsp. Sugar; 1 c. Expresso, +; 2 Tbsp. Expresso**; 1 pkt Semisweet chocolate (12 ounce); 6 x Large eggs, plus; 6 x Egg yolks Confectioners sugar, garnish

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Ingredientes

1 c. Butter, or possibly margarine
1 c. Sugar, +
1 Tbsp. Sugar
1 c. Expresso, +
2 Tbsp. Expresso**
1 pkt Semisweet chocolate (12 ounce)
6 x Large eggs, plus
6 x Egg yolks Confectioners sugar, garnish

Direcciones

* Can use margarine if it is good quality and pareve, (if you're serving a dairy meal).**brewed expresso or possibly 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 till sugar dissolve.
3. Pour warm liquid over chocolate and stir till dissolved; set aside. Beat Large eggs and yolks till frothy; add in to the chocolate mix and pour into pan.
4. Bake for one hour; edges should crack slightly. Remove from oven and cold; cover and chill. 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.