Espresso Truffle Torte
Submitted by: Barbiel
2 cups (4 sticks) unsalted butter or unsalted Passover margarine
1 cup brewed, warm coffee
16 ounces semi-sweet chocolate, coarsely chopped
8 eggs, at room temperature
1 cup granulated sugar
2 tablespoons Passover vanilla sugar
1/4 teaspoon salt
Glaze (recipe below)
Preheat the oven to 350F. Line the bottom of 9-inch springform pan with parchment paper. In a heavy saucepan set over low heat or in a double boiler, melt the butter or margarine with the coffee, mixing well. Remove from the stove and add the chocolate, stirring to melt. Cool the chocolate very well before proceeding. Meanwhile, in the bowl of an electric mixer, whip the eggs with the granulated and vanilla sugars and salt on high speed for 10 minutes. Whisk one-third of the cooled, melted chocolate into the egg mixture until thoroughly incorporated. Add the remaining melted chocolate and blend the batter gently but well. Pour into the prepared
pan and bake for 50 to 55 minutes. The cake is done when the top has a slight crust and seems set. If it rises too fast, reduce the heat to 325F. The cake may rise and fall, but that is fine. Cool the cake to firm it up, then refrigerate for several hours. Servings: 14 to 20.
1 cup semi-sweet chocolate chips
2 tablespoon unsalted butter or Passover margarine
In a double boiler, melt the chocolate chips with the butter or margarine, stirring to melt evenly. Cool, then pour over the chilled cake before serving, or offer separately as a topping sauce. Alternatively serve the cake with pureed raspberries or strawberries. Or dust the top with cocoa and garnish the center with sliced strawberries.

Italian Passover Cake
Submitted by: Barbiel
1 and 1/2 cups almonds (not blanched)
1 cup sugar + 1 pinch salt
5 eggs, separated
grated zest of 1 orange
15 oz. bittersweet chocolate
1 tablespoon matzo meal (optional)
Preheat the oven to 350F. Grind the almonds in a food processor with 1/4 cup of the sugar until fine and powdery. Beat the yolks with the remaining sugar and orange zest until thick and pale. Grate 4 ounces of the chocolate and fold into the batter. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir the almonds and matzo meal into the yolks until well mixed. Gently fold in the egg whites, taking care not to deflate the batter. Pour the batter into an oiled 8" springform pan. Bake 30 minutes, or until a cake tester inserted in the middle comes out clean. Cool on a rack. Melt the remaining chocolate in a double boiler. Cool to room temperature, then spread onto the cake. Decorate with a few whole almonds. Serves 8 to 12.

Saffron Cake
Submitted by: Alice
8oz (225 g) margarine or butter
1lb (450g) plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt
Soak the saffron in salted cold water overnight. Preheat the oven to 350F (Gas Mark 4, 180C). Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin. Sift together the flour and bicarbonate of soda and rub in the margarine or butter. Mix in the candied peel, currants, sugar and sultanas. Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency. Beat well and turn into the baking tin. Bake for one and a half to two hours. If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine