April 4, 2016
Passover Pleasers: Flourless Chocolate Coffee Torte
By Cheryl Krementz
The Four Questions are the cornerstone of the Passover Seder. Traditionally asked by the youngest child at the table, they elicit explanations about the significance of the eight-day festival that commemorates the Jews’ exodus from Egypt.
As joyous and engaging as the ceremonial meal can be, Seder guests (and not only the kids!) usually have an all-important Fifth Question on their mind: What’s for dessert?
Given Passover’s parameters of eschewing all food made with flour, dessert is a particularly tough part of the Seder menu to get right. No worries. This flavorful Chocolate Coffee Torte does the trick.
Dense, delicious and—bonus!—naturally gluten-free, the torte has just enough of a java jolt to get everyone’s attention. Top it with homemade whipped cream or sprinkle it with powdered sugar, almond slivers and/or fresh berries for an unforgettable finish to Seder 2016.
Flourless Chocolate Coffee Torte
What you’ll need:
- ¾ cup granulated sugar
- 18 oz. Kosher for Passover bittersweet chocolate
- 1 cup salted butter, cut into pieces
- 6 eggs
- ½ cup strong-brewed coffee (your choice of caffeinated, decaf or half-caf)
- 8 ½-inch springform pan, lined with parchment and generously buttered or sprayed with Kosher for Passover cooking spray
- Preheat oven to 300°F.
- In small saucepan, stir coffee and sugar over medium heat until sugar dissolves completely. Set aside.
- In the top of a double boiler, melt chocolate chunks over low heat until smooth, stirring constantly.
- Transfer melted chocolate into bowl. With mixer, beat in butter in pieces. On a lower speed, beat in the coffee/sugar mixture.
- Beat in eggs one at a time until fully incorporated.
- Pour batter into prepared springform pan and bake for 45 minutes. The edges should ultimately look more done than the center, which will set as the cake cools.
- After the cake reaches room temperature, cover and refrigerate it. Unlock springform mold before serving cake chilled.