Ellen's Chocolate Expresso Torte

---------- Recipe via Meal-Master (tm) v8.02

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.

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