Passover Chocolate Fudge Torte

* Exported from MasterCook *

Passover Chocolate Fudge Torte

Recipe By : Shari Weiner <slw@USA.PIPELINE.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Frosting:
10 oz. bittersweet or semi-sweet chocolate, chopp
3/4 cup sugar
3/4 cup unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Cake:
1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 Tablespoons matzo cake meal
2 Tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Garnish:
Chocolate shavings (optional)
Fresh mint leaves (optional)

For frosting: Combine all ingredients in heavy large saucepan. Whisk over
medium heat until chocolate melts and mixture is smooth and just begins to
bubble, about 8 minutes. Refrigerate until just thick enough to spread,
stirring occasionally, about 1 1/2 hours.
Meanwhile, prepare cake: Preheat oven to 350 degrees. Line 15 1/2x10
1/2x1ÿch baking sheet with foil, leaving overhang. Grease foil. Sift
1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.

Combine egg whites and salt in large bowl. Using handheld mixer, beat
whites until soft peaks form. Gradually add 1/2 cup sugar; beat until
stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in
another large bowl until thick, about 2 minutes. Gradually beat in oil,
then nondairy creamer. Add dry ingredients; beat just until blended. Fold
whites into yolk mixture in 3 additions.
Spread batter in prepared pan. Bake until tester inserted into center
comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in
pan rack. Freeze cake until firm, about 30 minutes.
Using foil as aid, lift cake onto work surface. Cut cake crosswise
into 3 rectangles, each about 5x10 inches. Slide large spatula under 1
cake rectangle; transfer to platter. Spread 2/3 cup forsting over. Top
with sexond layer. Spread 2/3 cup frostering over. Top with third layer.
Spread very thin layer of frosting over top and sides of cake to coat
thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of
frosting. Spread remaining frosting decoratively over cake. Refrigerate
until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with
foil; keep refrigerated.)
Cover top of cake with chocolate shavings and garnish with mint, is
desired. Cut crosswise into slices and serve.

To give credit where credit is due, the recipe is from Bon Appetit, April
1996.







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