With Spiked Berry Coulis
by Naomi Ross, from Passover Sweet Cooking Class taught at The Center for Kosher Culinary Arts
"Using good quality chocolate is the secret for producing a wonderfully intense and satisfying chocolate dessert such as this - Alprose or Callebaut are both excellent choices. This recipe was adapted from Bon Appétit Magazine."
16 oz. good quality bittersweet baking chocolate, chopped
1 cup (2 sticks) parve salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee powder
5 large eggs
1 cup sugar
Spiked Berry Coulis, see recipe below
Optional: Fresh mint sprigs for garnishing
Preheat oven to 350°F. Brush 9-inch-diameter spring form pan or cake pan with margarine; line bottom with parchment. Stir 1 2/3 cups chopped chocolate pieces and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons berry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula,allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.*
Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.
*Can be made 3 days ahead. Cover and keep refrigerated.
Spiked Berry Coulis:
A coulis is a thick puree that can be used as an embellishment. This coulis can be made with raspberries as listed below or with a combination of mixed berries if available. This sauce can be stored in the refrigerator, covered, up to 1 week, or frozen for several months.
1 1-lb. bag frozen raspberries, thawed and drained (or 3 cups fresh)
½ cup sugar, plus more as needed
1 tbsp. fresh lemon juice, plus more if needed
2 tbsp. sweet white wine
Place all ingredients in a blender or food processor and process until the berries are completely broken up. Strain the sauce through a fine-mesh sieve (or cheesecloth) to remove the seeds. Taste and adjust with additional sugar or lemon juice as needed.
Recipes: Passover, Desserts, Cake, Parve, Kosher