Chocolate Fudge Torte

From Passover Desserts by Penny W. Eisenberg
Modified and submitted by: Drew
Ingredients:

20

 ounces semisweet chocolate, chopped (If not for Passover, two "62% Semisweet" Scharffen Berger bars work well.)

10

 Tablespoons unsalted butter, or if you want it to be pareve use margarine

6

 large eggs, at room temperature

2

 teaspoons matzo cake meal

2

 Tablespoons sugar
Directions:
     

  • Must be prepared one day in advance.

  • Preheat the oven to 425° Fahrenheit.

  • Heat water in a teapot to boiling.

  • Grease the bottom of a 9-inch round cake pan. Place a piece of parchment paper in the bottom of the pan and grease the paper with butter or margarine too.

  • Get a baking pan large enough to hold the cake pan ready. This pan will hold the cake plus boiling water.

 

Original Instructions

Drew's Microwave Instructions

Combine the chocolate and margarine in the top of a double boiler. Melt together, over hot but not simmering water, and stir until smooth.

Combine the 20 ounces of chocolate and the 10 tablespoons of butter in a medium microwave-safe bowl. Microwave at 50% power for 4 minutes, then mix. If needed, microwave for another minute at half power and mix till smooth.

Transfer the chocolate mixture to the KitchenAid mixer bowl.

Separate the eggs placing the yolks into a small bowl and the whites into a clean large bowl. Using a wire whisk, whisk the egg yolks just to blend. With the KitchenAid on low, beat the yolks into the chocolate mixture, a little bit at a time.

Beat in the 2 teaspoons of matzo cake meal.

Using clean grease-free beaters beat the whites on medium speed until soft peaks form. Increase the speed to high, gradually add the 2 tablespoons of sugar, and continue beating until the whites are stiff but not dry.

Stir a third of the whites into the batter and then gently fold in the remaining whites. Transfer to the prepared 9-inch round pan.

Place the cake into the larger pan and pour the boiling water around the cake to come half-way up the sides of the cake pan. Place on the middle shelf of the oven and bake for 25 to 30 minutes until the surface dulls, but the cake still looks uncooked in the center. Remove from oven, place on wire rack, and cool completely. Refrigerate overnight.

 

To remove the cake from the pan, set a cake board on top of the cake and flip the pan over. Fill a pot with 1 inch of water and heat to boiling. Place the pot on the bottom of the cake pan until the cake drops out. Remove the parchment paper, place another cake board on the cake, and reinvert.

If you wish to decorate the sides of the torte, spread them smoothly with buttercream frosting. Spread a very thin layer of buttercream over the top of the cake. Pipe a shell border around the top edge. Use a spoon to sprinkle chocolate shavings in the center so none of the topping is visible. The sides can also be covered with chocolate shavings. Serve immediately or store. Let cake sit at room temperature for 15 minutes before serving.

Because this cake is messy to cut, it is wise to cut it ahead. Have a pitcher of warm water and a towel handy. Make a cut and rock the knife side to side to make space for its removal. Dip the knife into the warm water, wipe dry, and make the second cut. Make small pieces as the cake is very rich. Repeat with the rest of the torte. Arrange the sections in a circle on a platter, with a small space between each wedge.

Notes:
 
  • Requires 2 mixers. One can be just an egg beater.
  • Serves 8-16.
  • Keeps 2 days in the frig; 3 months frozen.
Comments:
 
  • "This torte is so good that I make it year-round." Drew

 

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