Chocolate Freedom Torte

Chocolate Freedom Torte

There is so much to be grateful for during the holiday season. But what can compare with the fact that chocolate is Kosher for Passover?

Ingredients

• 1 pound of semisweet chocolate chips (I use Ghirardelli)
• 1 cup (2 sticks) of unsalted butter
• 1/4 cup of brewed coffee (Try Kahlua when it's not Passover!)
• 1 teaspoon of vanilla extract
• 7 large eggs, room temperature
• 1 cup of sugar
• Powdered sugar

Preparation

1. Preheat oven to 350 degrees. Butter a round, 9-inch springform pan with 3-inch sides. Line the bottom of the pan with parchment paper.
2. Stir chocolate, butter, kahula, and vanilla in a large, heavy saucepan over low heat until melted and smooth. Cool until the mixture is lukewarm.
3. Using an electric mixer, beat the eggs and 1 cup of sugar in a large bowl until it's thick and pale, and a slowly dissolving ribbon forms when the beaters are lifted—about 6 minutes.
4. Fold 1/3 of the egg mixture into the lukewarm chocolate-mixture. Once mixed, fold in the remaining egg mixture.
5. Place the prepared springform pan onto a baking sheet. Transfer the batter into the pan.
6. Bake until a knife inserted in the center comes out with moist crumbs attached—about 55 minutes. Cool for 5 minutes, then gently press down the edges of the cake. Cool completely in the pan.
7. Once cooled, cover with plastic wrap and refrigerate. This torte can be prepared up to 1 day in advance.
8. About an hour before serving, remove torte from the refrigerator and let stand at room temperature.
9. Run a knife around the sides of the pan to loosen the cake. Remove the sides of pan. and transfer the torte to a platter. Remove the parchment paper.
10. Sprinkle the torte with powdered sugar and serve.