Chocolate Espresso Torte for Passover

1. 1

   Preheat oven to 325F (160C).

2. 2

   Grease 9 inch spring-form pan.

3. 3

   Place wax paper on bottom of pan; grease and flour; set aside.

4. 4

   Place butter, sugar and Expresso in the top of a double boiler and heat until sugar dissolve.

5. 5

   Pour hot liquid over chocolate and stir until dissolved; set aside.

6. 6

   Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.

7. 7

   Bake for one hour, edges should crack slightly.

8. 8

   Remove from oven and cool; cover and refrigerate.

9. 9

   Remove from pan and sprinkle with confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.