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
- 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.
- Stir chocolate, butter, kahula, and vanilla in a large, heavy saucepan over low heat until melted and smooth. Cool until the mixture is lukewarm.
- 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.
- Fold 1/3 of the egg mixture into the lukewarm chocolate-mixture. Once mixed, fold in the remaining egg mixture.
- Place the prepared springform pan onto a baking sheet. Transfer the batter into the pan.
- 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.
- Once cooled, cover with plastic wrap and refrigerate. This torte can be prepared up to 1 day in advance.
- About an hour before serving, remove torte from the refrigerator and let stand at room temperature.
- 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.
- Sprinkle the torte with powdered sugar and serve.