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Name: Mocha Fudge Torte
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 50 1/2 c Granulated sugar; CAKE (10 INCH PAN; 3/4 Stick unsalted margarine,; GLAZE (10 INCH PAN; 2 1/4 tb Water; 2 ts Instant coffee granules; 2 1/4 c Granulated sugar; 3 oz Semi-sweet or bittersweet; 1 c Walnuts, toasted and cooled; 3/8 ts Salt; 4 1/2 tb Unsalted margarine; 1/2 c Unsweetened cocoa powder; 1 tb Instant coffee granules; 3 tb Unsalted margarine; 1/2 Stick (1/4 cup) unsalted; GARNISH (8INCH PAN; 10 lg Egg whites; 1 tb Instant coffee granules; 7 lg Egg whites; 16 Walnut halves; 12 Walnut halves; 4 1/2 oz Semi-sweet or bittersweet; 2/3 c Walnuts, toasted and cooled; GARNISH (10 INCH PAN; 1/4 ts Salt; 3/4 c Unsweetened cocoa powder; 1 tb Instant coffee granules,; CAKE (8INCH PAN; GLAZE (8INCH PAN; 1 1/2 tb Water

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INGREDIENTS

50 1/2 c Granulated sugar
CAKE (10 INCH PAN
3/4 Stick unsalted margarine,
GLAZE (10 INCH PAN
2 1/4 tb Water
2 ts Instant coffee granules
2 1/4 c Granulated sugar
3 oz Semi-sweet or bittersweet
1 c Walnuts, toasted and cooled
3/8 ts Salt
4 1/2 tb Unsalted margarine
1/2 c Unsweetened cocoa powder
1 tb Instant coffee granules
3 tb Unsalted margarine
1/2 Stick (1/4 cup) unsalted
GARNISH (8INCH PAN
10 lg Egg whites
1 tb Instant coffee granules
7 lg Egg whites
16 Walnut halves
12 Walnut halves
4 1/2 oz Semi-sweet or bittersweet
2/3 c Walnuts, toasted and cooled
GARNISH (10 INCH PAN
1/4 ts Salt
3/4 c Unsweetened cocoa powder
1 tb Instant coffee granules,
CAKE (8INCH PAN
GLAZE (8INCH PAN
1 1/2 tb Water

Servings

INSTRUCTIONS

Barbara Wassers Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE, April 1995) 8 - inch (or 10 - inch) springform pan, 2 inches high 350o F. oven 1. In a food processor, pulse walnuts with 1 tablespoon of sugar until ground fine, (Do NOT grind into a paste) and transfer to a large bowl. 2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount of sugar. 3. In a large bowl of a standing electric mixer, beat egg whites with salt until they just hold soft peaks. 4. Gradually add remaining amount of sugar, and continue beating until it just holds stiff peaks. 5. Gently stir 1/3 of the meringue mixture into the walnut mixture to lighten batter. 6. Partially fold in remaining meringue. 7. Add margarine, and fold ingredients together gently but thoroughly. 8. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached. 9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.) 10. Run a thin knife around edge of cake, and remove the outside of pan. Cake may be made up to this point 4 days ahead and kept , tightly wrapped, chilled or frozen. If frozen, bring to room temperature before proceeding further with recipe. MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine, coffee granules, and a pinch of salt. Stir over moderately low heat until melted and smooth. Carefully invert cake onto a rack set in a shallow baking pan and pour glaze over the cake, tilting the cake if desired to allow glaze to drip down the sides. Garnish with walnut halves, and chill uncovered until glaze is set, about 30 minutes. Serve at room temperature. Torte may be made 1 day ahead, and chilled, uncovered. Posted to JEWISH-FOOD digest V97 #116 by swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997

NOTES

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Mocha Fudge Torte

50 1/2 c Granulated sugar 
  CAKE (10 INCH PAN 
3/4  Stick unsalted margarine, 
  GLAZE (10 INCH PAN 
2 1/4 tb Water 
2 ts Instant coffee granules 
2 1/4 c Granulated sugar 
3 oz Semi-sweet or bittersweet 
1 c Walnuts, toasted and cooled 
3/8 ts Salt 
4 1/2 tb Unsalted margarine 
1/2 c Unsweetened cocoa powder 
1 tb Instant coffee granules 
3 tb Unsalted margarine 
1/2  Stick (1/4 cup) unsalted 
  GARNISH (8INCH PAN 
10 lg Egg whites 
1 tb Instant coffee granules 
7 lg Egg whites 
16  Walnut halves 
12  Walnut halves 
4 1/2 oz Semi-sweet or bittersweet 
2/3 c Walnuts, toasted and cooled 
  GARNISH (10 INCH PAN 
1/4 ts Salt 
3/4 c Unsweetened cocoa powder 
1 tb Instant coffee granules, 
  CAKE (8INCH PAN 
  GLAZE (8INCH PAN 
1 1/2 tb Water

Barbara Wassers Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE,  April 1995)    8 - inch (or 10 - inch) springform pan, 2 inches high 350o F. oven    1. In a food processor, pulse walnuts with 1 tablespoon of sugar until  ground fine, (Do NOT grind into a paste) and transfer to a large bowl.    2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount  of sugar.    3. In a large bowl of a standing electric mixer, beat egg whites with salt  until they just hold soft peaks.    4. Gradually add remaining amount of sugar, and continue beating until it  just holds stiff peaks.    5. Gently stir 1/3 of the meringue mixture into the walnut mixture to  lighten batter.    6. Partially fold in remaining meringue.    7. Add margarine, and fold ingredients together gently but thoroughly.    8. Pour batter into prepared pan and bake in middle of oven for 40 minutes,  or until a tester inserted in the middle comes out with moist crumbs  attached.    9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.)    10. Run a thin knife around edge of cake, and remove the outside of pan.  Cake may be made up to this point 4 days ahead and kept , tightly wrapped,  chilled or frozen. If frozen, bring to room temperature before proceeding  further with recipe.    MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine,  coffee granules, and a pinch of salt. Stir over moderately low heat until  melted and smooth.    Carefully invert cake onto a rack set in a shallow baking pan and pour  glaze over the cake, tilting the cake if desired to allow glaze to drip  down the sides. Garnish with walnut halves, and chill uncovered until glaze  is set, about 30 minutes. Serve at room temperature. Torte may be made 1  day ahead, and chilled, uncovered. Posted to JEWISH-FOOD digest V97 #116 by  swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997

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Nutrition

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Serving Size: 1 Serving (14891g)
Recipe Makes: 1 Servings

Calories: 54284
Calories from Fat: 20112 (37%)

Amt Per Serving		% DV

	Total Fat 2234.7g	2980 %
	Saturated Fat 222.7g	1114 %
	Monounsaturated Fat 336.7g
	Polyunsanturated Fat 1567.8g
Cholesterol 0mg		0 %
Sodium 6667mg		230 %
Potassium 21284.3mg		560 %
Total Carbohydrate 8347.4g		2455 %
	Dietary Fiber 238.3g	953 %
	Sugars, other 8109.1g
Protein 878.7g		1255 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54284

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