By Cheryl Krementz
The Four Questions are the cornerstone of the Passover Seder. Traditionally asked by the youngest child at the table, they elicit explanations about the significance of the eight-day festival that commemorates the Jews’ exodus from Egypt.
As joyous and engaging as the ceremonial meal can be, Seder guests (and not only the kids!) usually have an all-important Fifth Question on their mind: What’s for dessert?
Given Passover’s parameters of eschewing all food made with flour, dessert is a particularly tough part of the Seder menu to get right. No worries. This flavorful Chocolate Coffee Torte does the trick.
Dense, delicious and—bonus!—naturally gluten-free, the torte has just enough of a java jolt to get everyone’s attention. Top it with homemade whipped cream or sprinkle it with powdered sugar, almond slivers and/or fresh berries for an unforgettable finish to Seder 2016.
Flourless Chocolate Coffee Torte
What you’ll need:
- ¾ cup granulated sugar
- 18 oz. Kosher for Passover bittersweet chocolate
- 1 cup salted butter, cut into pieces
- 6 eggs
- ½ cup strong-brewed coffee (your choice of caffeinated, decaf or half-caf)
- 8 ½-inch springform pan, lined with parchment and generously buttered or sprayed with Kosher for Passover cooking spray
- Preheat oven to 300°F.
- In small saucepan, stir coffee and sugar over medium heat until sugar dissolves completely. Set aside.
- In the top of a double boiler, melt chocolate chunks over low heat until smooth, stirring constantly.
- Transfer melted chocolate into bowl. With mixer, beat in butter in pieces. On a lower speed, beat in the coffee/sugar mixture.
- Beat in eggs one at a time until fully incorporated.
- Pour batter into prepared springform pan and bake for 45 minutes. The edges should ultimately look more done than the center, which will set as the cake cools.
- After the cake reaches room temperature, cover and refrigerate it. Unlock springform mold before serving cake chilled.