Passover Chocolate Walnut Torte

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Butter the bottom and sides of a 10-inch round cake pan.

3. 3

   Line the bottom with waxed or parchment paper.

4. 4

   Flour the sides of the pan with matzo cake meal.

5. 5

   In the top of a double boiler over barely simmering water, melt the butter and chocolate together, stirring frequently.

6. 6

   Set aside to cool slightly.

7. 7

   Whisk or beat the eggs, egg yolks, and sugar until very light and fluffy.

8. 8

   Fold in the hot chocolate mixture.

9. 9

   In a small bowl, combine the matzo meal and ground nuts.

10. 10

    Fold into the chocolate-egg mixture.

11. 11

    Pour into the prepared pan.

12. 12

    Bake about 35 to 40 minutes, until top is firm and dry and a cake tester comes out almost clean (a few crumbs are OK).

13. 13

    Cool in the pan for 20 minutes, then turn out onto a rack and let cool completely.

14. 14

    Transfer to a serving plate and refrigerate 1 hour.

15. 15

    Meanwhile, prepare the frosting:

16. 16

    In the top of a double boiler over barely simmering water, beat the egg whites and sugar until very hot and the sugar has dissolved somewhat.

17. 17

    Remove from heat; beat until cool, fluffy and smooth.

18. 18

    Add butter and whip until smooth.

19. 19

    If the mixture looks broken at this point, keep whipping and it will become smooth.

20. 20

    Drizzle in the melted chocolate and coffee; beat until fluffy and smooth.

21. 21

    With a flexible spatula, frost the chilled cake on the top and sides.

22. 22

    Serve immediately or refrigerate up to 24 hours.

23. 23

    Remove from the refrigerator 1 hour before serving.

* Per serving · 4 servings · Values may vary.