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Passover Chocolate Raspberry Torte




Source of Recipe


Marla


List of Ingredients




2 cups unsalted Passover margarine or unsalted
butter -- (one pound)
1 cup sugar
2 tablespoons Passover vanilla sugar
1 cup cola
16 ounces semi-sweet chocolate -- coarsely chopped
8 eggs -- room temperature
1/3 cup raspberry preserves -- mixed with
1 teaspoon lemon juice
--Glaze--
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter or Passover margarine
--Garnish--
fresh raspberries
Chocolate leaves or fresh citrus or rose
leaves
Cocoa powder



Recipe



Very rich and best for a large Seder crowd. Recipe can be halved
easily and made in a 8 inch spring-form pan.

Preheat oven to 350 F. Line bottom of a 10 inch springform pan with
parchment paper.

In a heavy saucepan over low heat, or using a double boiler, mix
butter or margarine and cola and heat through. Remove from stove and
add chocolate, stirring to melt. Cool chocolate mixture very well
before using.

Meanwhile, in the bowl of an electric mixer, whip the eggs with sugar
and vanilla sugar for 10 minutes on high speed. Whisk in cooled,
melted chocolate into egg mixture until thoroughly incorporated
(mixture will deflate but that's OK). Stir in raspberry preserves.

Place spring-form pan on a cookie sheet (in case there are drips or
leaks) in oven and reduce heat to 325 F. Bake 55-60 minutes until
cake is done. Cake is baked when top has a slight crust and seems
set. Cake may rise and fall but that is fine.

Refrigerate several hours. Dust with cocoa and garnish with fresh
raspberries.

Glaze: Melt chocolate chips with butter or margarine in a double
boiler. Stir to melt evenly. Cool, then pour over chilled cake before
serving and distribute some fresh raspberries on top when glaze sets.

14-20 servings.