Thursday, April 13, 2006

Chocolate Orange Torte

Last night I attended a Passover dinner. I was asked to bake the Chocolate Torte the one I made last year. Well sometimes I can't remember what I had for breakfast let alone what I baked last spring for Passover. I got out one of my favorite cookbooks, "A Treasury of Jewish Holiday Baking" by Marcy Goldman and looked in the Passover Feast of Freedom, the Exodus chapter and there it was the chocolate Orange Torte recipe. It follows this post. By the way I find worshiping at a dinner most rewarding. The traditional foods of course were served and the liturgy provided their meaning. Also the other guests brought dishes that were most delicious and flavorful. To be sure all of them met the ingredient requirements for this Feast of Freedom.

Chocolate Orange Torte

¾ lb. (1 ½ sticks) unsalted butter or unsalted Passover margarine (not whipped style)
¾ C sugar
1 C orange juice
12 oz semi-sweet chocolate, coarsely chopped
6 lg. eggs

Raspberry or Strawberry Sauce (optional)
1 (10 oz.) package frozen raspberries or strawberries, defrosted
1 -2 tablespoons sugar

1. Preheat oven to 350˚ F. Line the bottom of a 9- inch springform pan with parchment paper.
2. In a heavy saucepan over low heat, or using a double boiler, melt the butter or margarine, sugar and orange juice, stirring to blend.
3. Remove from the heat and add the chocolate, stirring to melt.
4. Cool very well, then whisk in the eggs until thoroughly incorporated.
5. Pour the batter into the prepared pan and bake for 35 to 45 minutes. The cake is done when the top has a slight crust and seems set. If the cake rises too fast (that is, if the top is forming a crust yet the center seems uncooked), reduce the heat to 325˚ and let the cake more slowly.
6. Cool to firm up the cake while still in the pan. Then place in the refrigerator for several hours. Serve cold or at room temperature.
7. For the berry sauce, combine the berries with sugar in a food processor. Process until smooth. Add more sugar for a sweeter sauce. Before serving, dust the cake with unsweetened cocoa powder.

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