Susie tops the torte with whipped cream and raspberries. I usually just sprinkle confectioners sugar on top. Either way, the chocolate lovers in your family will ask you to make it again and again.
This recipe appears on p. 245 of Kosher by Design: Picture Perfect Food for the Holidays & Every Day, by Susie Fishbein. Used by permission of ArtScroll Mesorah Publications, Brooklyn NY
- 5 large eggs
- 8 oz unsweetened chocolate
- 4 oz best-quality semisweet chocolate
- 1/2 cup water
- 1-1/3 cups sugar, divided
- 1 cup (2 sticks) margarine
Crack the eggs into a small glass or metal bowl. Place them on the stovetop, but not over a direct flame. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside.
In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon. Remove from heat. Let cool.
Transfer the eggs to a mixing bowl. Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume. With a rubber spatula, fold the chocolate mixture into the eggs.
Pour into prepared pan. Bake 30-35 minutes; it will be a little loose in center. Serve warm or room temperature with whipped cream and raspberries.
