I came across this recipe in Rose Levy Beranbaum’s Cake Bible, a book that really deserves that name. I found the short ingredient list really intriguing and decided to give it a try. I first made this cake a few months ago; it had rave reviews from friends, so, I thought in addition to the classic Pesach cake and other treats, I would add this new torte to my Passover recipes archive.
The recipe below is only half the original recipe and it makes enough cake to feed at least 6 people, 6 hungry people with a sweet tooth that is. I bake it in a 7 inch springform but if you are feeding a crowd, then double the recipe and bake it in a 10 inch springform pan, the baking time does not change.
The torte tastes almost like a super rich chocolate mousse when it’s at room temperature but when it’s cold from the fridge it has the texture of really dense and full of chocolate fudge.
- 3 eggs, at room temperature
- 8 oz. (227 grams) kosher for Passover chocolate
- 4 oz. (1 stick/113 grams) unsalted butter
- Cocoa powder (optional)
Preheat the oven to 425F. Butter a 7 inch springform pan, line the bottom and the sides with parchment paper and wrap it with two pieces of foil (like you would for a cheesecake, the torte is baked in a water bath).
Melt the chocolate and butter over a double boiler, set aside.
Crack the eggs into the bowl of an electric mixer or the bowl you will be whipping them in and heat them gently over a double boiler whisking constantly, once the eggs are warm to the touch, remove from the heat and whip on high speed until they have tripled in volume, for about five minutes.
Pour half the whipped eggs into the melted chocolate and butter and fold with a spatula, add the remaining eggs and fold gently into the chocolate mixture, make sure there are no white streaks remaining in the batter.
Pour the batter into the prepared springform pan and place it in a large baking pan, pour hot water to reach about half way up the springform pan bake for 5 minutes, cover with buttered aluminum foil and bake for another 10 minutes. Remove the cake from the oven and place it on a wire rack to cool, for about an hour.
Once the torte has cooled, cover with plastic wrap and refrigerate for a few hours, overnight is best.
About half an hour before serving, remove the torte from the fridge, unmold and let stand at room temperature. Cut thin slices with a knife dipped in hot water and serve with a light dusting of cocoa or raspberry sauce as suggested in the book.