There are so many dessert recipes for Passover floating around the web this year. I've been making this flour-less chocolate torte for Passover for years and it always gets rave reviews, so I'm sticking with what I know will be great! It's delicious on it's own or you can add a dollop of whipped topping, fresh berries or a raspberry sauce made with frozen berries.
PHOTO: FOOD NETWORK
Since it's gluten free I also make it on special occasions during the year.
Flour-less Chocolate Torte
7 oz. bittersweet or semisweet chocolate, chopped
1 1/2 stick margarine
4 large eggs
1 1/3 cup sugar
1 1/2 teaspoons instant coffee
Preheat oven to 325 degrees.
Grease and sugar an 8-inch diameter spring form pan. Wrap foil around outside of pan. Melt chocolate and margarine in a heavy medium saucepan over low heat, stirring until smooth. Whisk eggs, sugar and coffee powder in a large bowl until well-blended. Whisk in chocolate mixture.
Pour batter in prepared pan. Place cake in a large baking pan. Add enough water to paking pan to come halfway up sides of pan. Bake until knife inserted comes out clean, about 1 1/2 hours.
Remove cake from water bath. Cool. Remove foil. Cover and refrigerate overnight. (Can be prepared one week ahead; keep refrigerated.) Cut cake into wedges. Serves 10.
2 cups fresh or frozen raspberries
1/2 cup sugar
2 tsp. orange zest
Place all ingredients in a food processor. Pulse-process until smooth. Strain sauce through a fine mesh strainer to remove seeds. Refrigerate and serve.