Passover chocolate fudge torte

 
                       Passover Chocolate Fudge Torte
 
 Recipe By     : Shari Weiner 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Frosting:
   10      oz.           bittersweet or semi-sweet chocolate, chopp
      3/4  cup           sugar
      3/4  cup           unsalted pareve margarine, diced
    3      large         eggs, beaten to blend
      1/2  cup           liquid nondairy creamer
                         Cake:
    1 1/2  cups          sugar
    1      cup           unsweetened cocoa powder
    6      Tablespoons   matzo cake meal
    2      Tablespoons   potato starch
    5      large         eggs, separated
      1/4  teaspoon      salt
      1/4  cup           vegetable oil
      1/4  cup           liquid nondairy creamer
                         Garnish:
                         Chocolate shavings (optional)
                         Fresh mint leaves (optional)
 
 For frosting:  Combine all ingredients in heavy large saucepan.  Whisk over
 medium heat until chocolate melts and mixture is smooth and just begins to
 bubble, about 8 minutes.  Refrigerate until just thick enough to spread,
 stirring occasionally, about 1 1/2 hours.
      Meanwhile, prepare cake:  Preheat oven to 350 degrees.  Line 15 1/2x10
 1/2x1ÿch baking sheet with foil, leaving overhang.  Grease foil.  Sift
 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
 
      Combine egg whites and salt in large bowl.  Using handheld mixer, beat
 whites until soft peaks form.  Gradually add 1/2 cup sugar; beat until
 stiff but not dry.  Using same beaters, beat yolks and 1/2 cup sugar in
 another large bowl until thick, about 2 minutes.  Gradually beat in oil,
 then nondairy creamer.  Add dry ingredients; beat just until blended.  Fold
 whites into yolk mixture in 3 additions.
      Spread batter in prepared pan.  Bake until tester inserted into center
 comes out dry and cake feels firm to touch, about 20 minutes.  Cool cake in
 pan rack.  Freeze cake until firm, about 30 minutes.
      Using foil as aid, lift cake onto work surface.  Cut cake crosswise
 into 3 rectangles, each about 5x10 inches.  Slide large spatula under 1
 cake rectangle; transfer to platter.  Spread 2/3 cup forsting over.  Top
 with sexond layer.  Spread 2/3 cup frostering over.  Top with third layer.
 Spread very thin layer of frosting over top and sides of cake to coat
 thinly and anchor crumbs.  Refrigerate 15 minutes to set thin coat of
 frosting.  Spread remaining frosting decoratively over cake.  Refrigerate
 until cold, about 4 hours.  (Can be made 3 days ahead.  Cover loosely with
 foil; keep refrigerated.)
      Cover top of cake with chocolate shavings and garnish with mint, is
 desired.  Cut crosswise into slices and serve.
 
 To give credit where credit is due, the recipe is from Bon Appetit, April
 1996. 
 
                    
 
 
 
 
 
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