Thread by @lifesafeast

Chocolate Espresso Pecan Torte - a recipe

Perfect for Passover or can be made with flour or GF flour for everyday.

Not at all like other Passover cakes, this is moist & feather light. Pecans are less pronounced in flavor than almonds, less bitter than walnuts & a dash of

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espresso gives the cake just a warm hint of coffee. This is my favorite Passover treat, one that I make all year round.

Ready to bake?

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INGREDIENTS

3/4 cup (150 grams) sugar, divided
1/2 cup (125 ml) water
6 ounces (175 grams) fine-quality, semisweet or bittersweet chocolate or a combination (see note), coarsely chopped
6 large eggs, separated
Pinch salt

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1 1/2 – 1 3/4 cups (150 – 180 grams) pecan halves
3 tablespoons matzoh cake meal (or chestnut flour)
1 1/2 teaspoons fine instant espresso powder
1 teaspoon vanilla

note: I use a combo of Lindt 70% dark chocolate, 100 grams Doux or mild semisweet & 75 grams dark

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bittersweet. If you can’t get pecans, substitute walnuts.

Preheat the oven to 350°F (180°C). Set rack to lower third of the oven. Line a 9-inch (23 cm) cake pan with parchment paper.

In a small, heavy-bottom saucepan, combine & heat 1/2 cup (100 grams) sugar & the

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1/2 cup (125 ml) water over medium heat just until it comes to a boil and the sugar has completely dissolved.

Remove from the heat & add the chopped chocolate. Stir until the chocolate is melted & smooth. Set aside to cool.

Place the egg whites in a large, very clean

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mixing bowl, preferably plastic or metal, with a pinch of salt.

Place the yolks in another large mixing bowl & beat with an electric mixer until light & creamy, about 2 minutes.

Grind the pecans with remaining sugar & the matzoh meal or flour in a food processor; do

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this in 2 batches if using a small processor.

Stir the ground ingredients & espresso powder in with the beaten egg yolks.

Stir in the cooled chocolate & vanilla until the batter is smooth & well blended.

Using very clean beaters, beat the egg whites with the pinch

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of salt on low speed for 30 seconds then increase speed to high & beat the whites until stiff peaks form and hold & the whites feel thick like marshmallow cream when touched & don’t fall when you hold the bowl upside down.

Using a spatula, fold about a quarter of the

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whites into the chocolate batter to lighten, then fold in the rest of the whites in two additions, incorporating them gently but firmly, scooping up from the bottom and around the sides, folding over as you turn the bowl with your other hand. Fold only until no more white

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lumps are visible; do not overfold.

Pour the batter into the prepared cake pan, smooth the surface then bake for about 30 minutes or until set yet still slightly gooey in the center. The top should have a pale, matte appearance.

Remove the cake from the oven and allow

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to cool in the pan on a wire rack.

When completely cool, carefully slide a knife blade around the sides to loosen the cake & turn out onto a rack & then upright onto a cake platter. Be very careful as the surface may crack & crumble a bit around the edges. The center

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will have sunk slightly in the center.

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Enjoy the recipe.

If you'd like to support my work, simply RT and share my recipes with your followers and encourage them to follow me for more great recipes, baking tips, sassy content, and my podcast #StirCrazyPodcast.

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I know there are a whole lot more folks out there looking for excellent recipes.

I'll share more for Passover.

Enjoy!