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