Chocolate Espresso Torte

Chocolate Espresso Torte
 
 1 cup Butter; or margarine
 1 cup Sugar; +
 1 tablespoon Sugar
 1 cup Express; +
 2 tablespoons Express**
 1 pk Semisweet chocolate (12 oz)
 6 Eggs; plus
 6 Egg yolks
 Confectioners sugar; garnish

Instructions:

* can use margarine if it is good quality and pareve, (if you're serving a dairy meal). **brewed espresso or very strong coffee. Preheat oven to 325ºF. Grease 9" spring-form pan. Place wax paper on bottom of pan, grease and flour; set aside. Place butter, sugar and Express in the top of a double boiler and heat until sugar dissolve. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan. Bake for one hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioners sugar.

HINT: This cake is rich and has NO flour. It is almost as creamy as cheesecake You should only serve tiny thin slices.

NOTE: This TORTE can be served at Passover; of course then you would use Passover Cake Meal to dust the pans not flour This is Ellens Trademark Pesadicha dessert. She has made it EVERY year for Passover for at least 10 years.

SOURCE: A Jewish Mothers Cookbook Posted to JEWISH-FOOD digest V97 #309 by BNLImp