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Passover Chocolate Parcel Torte

Servings: 10-12 (depending on what size slices you cut )
This Passover Chocolate Parcel Torte was a huge hit at our seder last night. Passover desserts are usually mediocre at best, and everyone is so stuffed by the time you get to dessert, but this got gobbled up. The same batter makes the crust and the filling. The torte is a real crowd-pleaser, good enough to make all year long, and it is VERY rich, so you should serve small slices.

8 oz. butter or margarine (pareve-kosher for passover)
8 oz. semisweet chocolate chips
8 oz. granulated sugar
8 eggs, separated

Garnish: (optional)
Whipped cream or frozen non-dairy whipped topping, thawed
Chopped nuts (any type)

1). Preheat oven to 325 degrees F (160 C).

2). Grease and flour (with potato starch or cocoa powder that is kosher for passover for flouring the pan) an 8 or 9-inch springform pan (or you may also use an 8 or 9-inch pie pan). *See note below.

3). Beat egg whites and set aside.

4). In a medium saucepan, melt butter with chocolate on low heat; remove from stove. Add sugar and egg yolks, one at a time, beating well after each addition. Beat for 10 minutes, until very thick. Fold in beaten egg whites.

5). Pour about two-thirds to three-quarters of the batter into prepared springform pan (or pie pan). Leave the rest of the batter in the bowl, unrefrigerated. Bake in preheated oven for 35 minutes. Cool.
Note: The center will fall a little so it looks like a crust.

6). When crust (actually the bottom of torte) has cooled, pour in the rest of the batter and refrigerate.

7). If desired, before serving, top with whipped cream or non-dairy whipped topping and chopped nuts. Refrigerate any leftovers.

Makes 10-12 servings.

Notes: You can make the torte bigger (and faster) by using crushed macaroons for the crust and using all the batter as filling. This is very rich, so it makes a lot of servings, as thin as you can cut them.

*If using a pie pan to bake the torte in, use 7 ounces of the above ingredients instead of 8, and 7 eggs (separated) instead of 8 eggs.

Recipe adapted from cookbook: Too Good To Pass Over from Congregation Tifereth Israel in Columbus, Ohio.

Source: Cookbook: Too Good To Pass Over
Submitted By: Susan
Date: April 19, 2003