Penny Eisenberg: Recipe - Chocolate Fudge Torte

Yummm

Chocolate Fudge Torte
From Passover Desserts

Pareve
Makes 8 to 16 servings

Cake Must Be Prepared 1 Day in Advance

20 ounces pareve Passover semisweet chocolate, chopped
10 tablespoons unsalted pareve Passover margarine
6 large eggs, room temperature, separated
2 teaspoons matzo cake meal
2 tablespoons sugar

Garnish (optional)
Pareve buttercream, or kosher-for-Passover non-dairy whipped topping, and/or chocolate shavings

1.Preheat oven to 425 degrees. Heat water in a teapot to boiling. Have ready a baking pan large enough to hold a 9-inch round cake pan with space around to hold the boiling water.

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

3. Combine the chocolate and margarine in the top of a double boiler. Melt together, over hot but not simmering water, and stir until the mixture is smooth. Transfer to a mixer bowl and cool 5 minutes.

4. Using a wire whisk, whisk the egg yolks just to blend. With an electric mixer on low, beat them into the chocolate a little at a time. Beat in the matzo cake meal.

5. Place egg whites in a clean grease-free bowl. Using clean grease-less beaters beat the egg whites on medium speed until soft peaks form. Increase speed to high, gradually add the sugar and continue beating until the whites are stiff but not dry.

6. Stir 1/3 of the whites into the batter and then gently fold in the remaining whites. Transfer to the prepared 9-inch round pan.

7. Place the pan into the larger pan, and pour boiling water around the pan to come 1/2 way up the sides of the 9-inch pan. Place on the middle shelf of the oven and bake for 25-30 minutes until the surface dulls, but the cake still looks uncooked in the center. Remove from oven, place on a 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 and rub back and forth over the bottom of the pan until the cake drops out. Remove the parchment paper, place another cake board on the cake and reinvert.

Decorations and Garnishes (optional)
If you wish to decorate the edges of the torte, spread them smoothly with buttercream or nondairy topping. 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 that none of the topping is visible. The sides can also be covered with chocolate shavings. Serve

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.

The torte can be made 2 days ahead and kept refrigerated, or it can be frozen for up to 3 months. The frozen cake may be defrosted in the refrigerator overnight. Let stand at room temperature 15 minutes before serving.