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    This extremely moist, rich torte calls for tiny servings, so one cake is plenty to serve a holiday crowd. Yield: Serves 12 Prep time: 45-55 minutes
Cooking time: 25 minutes
Difficulty Level: Challenging
    Cake Ingredients:
 Preheat the oven to 350°F. Lightly butter two 8 x 2 round cake pans, then line each with a circle of parchment or waxed paper. Butter the paper, then coat the inside of each pan with a fine dusting of matzoh meal. Using an electric mixer, cream the butter and 1/2 cup sugar until very fluffy. Add the egg yolks one at a time, scraping the bowl as needed. Blend in the chocolate, followed by the nuts on low speed. In a clean bowl, use an electric mixer with a whisk attachment to whip the egg whites with the salt at high speed until foamy. Gradually add the remaining 3/4 cup sugar, continuing to whip the whites at high speed until the mixture holds soft peaks when the beater is raised. Use a large spatula to fold about one third of the whites into the chocolate mixture. (You will need to fold quite vigorously on this first addition, since the chocolate mixture is very stiff and heavy.) Fold in the remaining whites in two additions, working as gently as possible. Divide the batter evenly between the two pans, spreading it gently if needed. Bake in the preheated oven for 25 minutes, until the cakes feel spongy when pressed in the center. Do not overbake; the cakes should remain very soft and moist. Allow the cakes to cool completely in the pans. They will climb high during baking, then sink down again as they cool, leaving a raised rim around the edge. When ready to unmold, run a small, sharp knife around the edge of each cake and invert it onto a flat tray or rack. Re-invert the cakes so that they are upright. Use a serrated knife to trim away the raised rims, creating two even cake layers, each about 1/2" thick. The cakes can be prepared to this point, wrapped in plastic, and stored overnight at room temperature, or frozen for up to one month. Place one layer on a serving tray and spread with about half of the chocolate cream frosting (recipe follows). Frost only the top of the cake, leaving the sides exposed. Add the second cake layer and repeat, again frosting only the top of the cake. Decorate with toasted walnuts, if desired. Store the completed torte at room temperature, covered with foil or plastic, for up to three days. Do not refrigerate. Chocolate Cream Frosting Ingredients:
Melt the chocolate in a double boiler or in the microwave on low power, stirring often. In a small saucepan, heat the cream and the espresso powder until barely simmering, stirring often to ensure that the espresso powder dissolves. Add cream mixture to the melted chocolate and whisk gently until thoroughly blended. Whisk in the sour cream. Place the frosting in the refrigerator and cool, stirring every five to ten minutes, until it reaches a spreading consistency. (Alternatively, place the frosting in a bowl set inside a larger bowl of ice water. Stir often until desired consistency is reached.) *Note: Matzoh meal is available in the kosher section of most grocery stores during Passover. You can also create your own by pulverizing matzoh to a fine powder in the food processor. If keeping kosher for Passover is not a concern, simply substitute flour for the matzoh meal.  Calories 300; Protein 4g; Carbohydrates 18g; Fat 25g; Saturated Fat 10g; Cholesterol 79mg; Calcium 24mg (2% DV); Sodium 92mg; Iron 2mg (11% DV); Vitamin A 439IU (9% DV) |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
