CHOCOLATE ESPRESSO PECAN TORTE (Kopie)

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A recipe adapted, twisted, tweaked and personalized from Jayne Cohen’s marvelous cookbook The Gefilte Variations.

¾ cup (150 g) sugar, divided
½ cup (125 ml) water
6 oz (175 g) fine-quality, semisweet or bittersweet chocolate or a combination of the two *
6 large eggs, separated
Pinch salt
1 ½ - 1 ¾ cups (150 – 180 g) pecan halves
3 Tbs matzoh cake meal
1 ½ tsps fine instant espresso powder
1 tsp vanilla

* I used Lindt 70% dark chocolate, 100 grams Doux or mild semisweet and 75 grams dark bittersweet

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 and heat ½ cup (100 g) of the sugar and the ½ cup (125 ml) water over medium heat just until it comes to a boil and the sugar has completely dissolved. Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate has melted and smooth. Set aside to cool.

Separate the eggs very carefully. Place the whites in a large, very clean, grease-free mixing bowl, preferably plastic or metal if possible, with a pinch of salt. Place the yolks in a large mixing bowl and beat with an electric mixer until light and fluffy, about 2 minutes.

Grind the pecans with the remaining sugar and the matzoh meal in a food processor; do this in 2 batches if using a small processor. Stir the ground ingredients and the espresso powder in with the beaten egg yolks. Stir in the cooled chocolate and the vanilla until the batter is smooth and well blended.

Using very clean beaters, beat the egg whites with the pinch of salt on low speed for 30 seconds then increase speed to high and beat the whites until stiff peaks form and hold and the whites feel thick like marshmallow cream when touched. Using a spatula, fold about a quarter of the 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 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 to cool in the pan on a wire rack. When completely cool, carefully slide a knife blade around the sides to loosen the cake and turn out onto a cake platter. Be very careful as the surface may crack and crumble a bit around the edges. The center will have sunk slightly in the center.