Passover Chocolate Walnut Torte

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 8 ounces unsalted butter, plus extra for pan
• 1/2 cup matzo cake meal, plus
• extra matzo cake meal, for flouring the pan
• 8 ounces semisweet chocolate
• 5 eggs
• 3 egg yolks
• 3 tablespoons sugar
• 7 ounces finely ground walnuts (about 2 1/3 cups)
• 1/2 cup egg (from about 4 eggs)
• 1/2 cup sugar
• 8 ounces cold unsalted butter, cut into pieces
• 1 ounce unsweetened chocolate, melted
• 2 teaspoons cold brewed coffee

Recipe

• 1 preheat oven to 350 degrees f.
• 2 butter the bottom and sides of a 10-inch round cake pan. line the bottom with waxed or parchment paper. flour the sides of the pan with matzo cake meal.
• 3 in the top of a double boiler over barely simmering water, melt the butter and chocolate together, stirring frequently. set aside to cool slightly.
• 4 whisk or beat the eggs, egg yolks, and sugar until very light and fluffy. fold in the hot chocolate mixture.
• 5 in a small bowl, combine the matzo meal and ground nuts. fold into the chocolate-egg mixture.
• 6 pour into the prepared pan. 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).
• 7 cool in the pan for 20 minutes, then turn out onto a rack and let cool completely.
• 8 transfer to a serving plate and refrigerate 1 hour.
• 9 meanwhile, prepare the frosting:
• 10 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.
• 11 remove from heat; beat until cool, fluffy and smooth. add butter and whip until smooth. if the mixture looks broken at this point, keep whipping and it will become smooth.
• 12 drizzle in the melted chocolate and coffee; beat until fluffy and smooth. with a flexible spatula, frost the chilled cake on the top and sides.
• 13 serve immediately or refrigerate up to 24 hours.
• 14 remove from the refrigerator 1 hour before serving.