Mocha fudge torte

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Walnuts, toasted and cooled
½ cup Unsweetened cocoa powder
1 tablespoon Instant coffee granules
50½ cup Granulated sugar
7 larges Egg whites
¼ teaspoon Salt
½ Stick (1/4 cup) unsalted margarine, melted & cool
3 ounces Semi-sweet or bittersweet chocolate, chopped
1½ tablespoon Water
3 tablespoons Unsalted margarine
2 teaspoons Instant coffee granules
12 Walnut halves
1 cup Walnuts, toasted and cooled
¾ cup Unsweetened cocoa powder
1 tablespoon Instant coffee granules, plus 1-1/2 teaspoons
2¼ cup Granulated sugar
10 larges Egg whites
⅜ teaspoon Salt
¾ Stick unsalted margarine, melted & cool
4½ ounce Semi-sweet or bittersweet chocolate, chopped
2¼ tablespoon Water
4½ tablespoon Unsalted margarine
1 tablespoon Instant coffee granules
16 Walnut halves

Directions

CAKE (8-INCH PAN

GLAZE (8-INCH PAN

GARNISH (8-INCH PAN

CAKE (10 INCH PAN

GLAZE (10 INCH PAN

GARNISH (10 INCH PAN

Barbara Wasser's Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE, April 1995)

8 - inch (or 10 - inch) springform pan, 2 inches high 350o F. oven 1. In a food processor, pulse walnuts with 1 tablespoon of sugar until ground fine, (Do NOT grind into a paste) and transfer to a large bowl.

2. Stir in cocoa powder, coffee granules, and ½ of the indicated amount of sugar.

3. In a large bowl of a standing electric mixer, beat egg whites with salt until they just hold soft peaks.

4. Gradually add remaining amount of sugar, and continue beating until it just holds stiff peaks.

5. Gently stir ⅓ of the meringue mixture into the walnut mixture to lighten batter.

6. Partially fold in remaining meringue.

7. Add margarine, and fold ingredients together gently but thoroughly.

8. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached.

9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.) 10. Run a thin knife around edge of cake, and remove the outside of pan.

Cake may be made up to this point 4 days ahead and kept , tightly wrapped, chilled or frozen. If frozen, bring to room temperature before proceeding further with recipe.

MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine, coffee granules, and a pinch of salt. Stir over moderately low heat until melted and smooth.

Carefully invert cake onto a rack set in a shallow baking pan and pour glaze over the cake, tilting the cake if desired to allow glaze to drip down the sides. Garnish with walnut halves, and chill uncovered until glaze is set, about 30 minutes. Serve at room temperature. Torte may be made 1 day ahead, and chilled, uncovered. Posted to JEWISH-FOOD digest V97 #116 by swass@... (Barbara & Steve Wasser) on Apr 7, 1997

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