---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts, Passover, Jewish
       Yield: 16 servings
       1 c  Butter; or margarine
       1 c  Sugar; +
       1 tb Sugar
       1 c  Expresso; +
       2 tb Expresso**
       1 pk Semisweet chocolate (12 oz)
       6    Eggs; plus
       6    Egg yolks
            Confectioners sugar; garnish
   * can use margarine if it is good quality and pareve,
   (if you're serving a dairy meal). **brewed expresso or
   very strong coffee.
   1. Preheat oven to 325 degrees. Grease 9 spring-form
   pan. Place wax paper on bottom of pan, grease and
   flour; set aside.
   2. Place butter, sugar and Expresso in the top of a
   double boiler and heat until sugar dissolve.
   3. Pour hot liquid over chocolate and stir until
   dissolved; set aside. Beat eggs and yolks until
   frothy; add to the chocolate mixture and pour into pan.
   4. Bake for one hour; edges should crack slightly.
   Remove from oven and cool; cover and refrigerate.
   Remove from pan and sprinkle with confectioners' sugar.
   HINT: This cake is rich and has NO flour. It is almost
   as creamy as cheesecake You should only serve tiny
   thin slices.
   NOTE: This TORTE can be served at Passover; of course
   then you would use Passover Cake Meal to dust the pans
   not flour This is Ellen’s Trademark Pesadicha dessert.
   She has made it EVERY year for Passover for at least
   10 years.
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.