INGREDIENTS

INSTRUCTIONS

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  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. Stir in cocoa powder, coffee granules, and 1/2 of the
indicated  amount of sugar. In a large bowl of a standing electric
mixer, beat  egg whites with salt until they just hold soft peaks.
Gradually add  remaining amount of sugar, and continue beating until it
just holds  stiff peaks. Gently stir 1/3 of the meringue mixture into
the walnut  mixture to lighten batter. Partially fold in remaining
meringue. Add  margarine, and fold ingredients together gently but
thoroughly. 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. Cool cake completely in pan, on a rack.
(Cake will fall as  it cools.) 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. Posted to  JEWISH-FOOD digest V97 #116 by
swass@global2000.net (Barbara & Steve  Wasser) on Apr 7, 1997

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