Recipe - Mocha Fudge Torte

CAKE (8INCH PAN
2/3 cup Walnuts, toasted and cooled
One half cup Unsweetened cocoa powder
1 tablespoon Instant coffee granules
50 One half cup Granulated sugar
7 lg Egg whites
One fourth teaspoon Salt
One half Stick (One fourth cup) unsalted
margarine, melted & cool

GLAZE (8INCH PAN
3 ounce Semisweet or bittersweet
chocolate, chopped
1 One half tablespoon Water
3 tablespoon Unsalted margarine
2 teaspoon Instant coffee granules

GARNISH (8INCH PAN
12 Walnut halves

CAKE (10 INCH PAN
1 cup Walnuts, toasted and cooled
Three fourths cup Unsweetened cocoa powder
1 tablespoon Instant coffee granules,
plus 1One half teaspoons
2 One fourth cup Granulated sugar
10 lg Egg whites
3/8 teaspoon Salt
Three fourths Stick unsalted margarine,
melted & cool

GLAZE (10 INCH PAN
4 One half ounce Semisweet or bittersweet
chocolate, chopped
2 One fourth tablespoon Water
4 One half tablespoon Unsalted margarine
1 tablespoon Instant coffee granules

GARNISH (10 INCH PAN
16 Walnut halves

Barbara Wasser's 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 One half 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 JEWISHFOOD digest V97 #116 by
swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997