<<Disclaimer: Verify this information before applying it to your situation.>>

Here is a wonderful recipe for Passover, or any other time.  Barbara is an
inovative cook and author of several cookbooks, and I have tried some of
her other recipes, and all have met with success.  Hope you enjoy.  Ellen

MOCHA FUDGE TORTE       Barbara Wasser's Kosher Passover Kitchen
(Adapted from GOURMET MAGAZINE, April 1995)

8 - inch (or 10 - inch) springform pan, 2 inches high   350o F. oven

FOR CAKE in an 8 inch pan (10 inch pan in Parentheses)
2/3 cup walnuts, toasted and cooled (1 Cup)
1/2 cup unsweetened cocoa powder (3/4 Cup)
1 tablespoon instant coffee granules (1 tablespoon + 11/2 teaspoons)
1+1/2 cups granulated sugar (21/4 cups)
7 large egg whites (101/2 - 11/3 cups)
1/4 teaspoon salt (3/8 teaspoon)
1/2 stick (1/4 cup) unsalted margarine, melted & cool (3/4 stick)

FOR GLAZE in an 8 inch pan (10 inch pan in Parentheses)
3 ounces semi-sweet or bittersweet chocolate, chopped (41/2 ounces)
11/2 tablespoons water (21/4 tablespoons)
3 tablespoons unsalted margarine (41/2 tablespoons)
2 teaspoons instant coffee granules (1 tablespoon)

FOR GARNISH in an 8 inch pan (10 inch pan in Parentheses)
12 walnut halves (16)

PREPARATION:
1. In a food processor, pulse walnuts with 1 tablespoon of sugar until
ground fine,  (Do NOT grind into a paste) and transfer to a large bowl.
2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount
of sugar.
3. In a large bowl of a standing electric mixer, beat egg whites with salt
until they just hold soft peaks.
4. Gradually add remaining amount of sugar, and continue beating until it
just holds stiff peaks.
5. Gently stir 1/3 of the meringue mixture into the walnut mixture to
lighten batter.
6. Partially fold in remaining meringue.
7. Add margarine, and fold ingredients together gently but thoroughly.
8. Pour batter into prepared pan and bake in middle of oven for 40 minutes,
or until a tester inserted in the middle comes out with moist crumbs
attached.
9. Cool cake completely in pan, on a rack.  (Cake will fall as it cools.)
10. Run a thin knife around edge of cake, and remove the outside of pan.
Cake may be made up to this point 4 days ahead and kept , tightly wrapped,
chilled or frozen.  If frozen, bring to room temperature before proceeding
further with recipe.

MAKE GLAZE:
In a small heavy saucepan, combine chocolate, water, margarine, coffee
granules, and a pinch of salt.  Stir over moderately low heat until melted
and smooth.

Carefully invert cake onto a rack set in a shallow baking pan and pour
glaze over the cake, tilting the cake if desired to allow glaze to drip
down the sides.  Garnish with walnut halves, and chill uncovered until
glaze is set, about 30 minutes.  Serve at room temperature.  Torte may be
made 1 day ahead, and chilled, uncovered.

Ellen in Eugene, Oregon
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