Passover Chocolate Torte with Raspberries

Passover Chocolate Torte with Raspberries

8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1 cup unsalted kosher-for-Passover pareve (non-dairy) margarine
8 egg yolks
1 cup plus 1/3 cup sugar
5 egg whites
paper doily
fresh raspberries (optional)

Preheat oven to 350 degrees F. Line bottom of 9 inch springform pan with 
parchment paper. Stir chocolate and margarine in heavy medium saucepan  over low
heat till melted and smooth. Remove from heat. Cool till  lukewarm. Beat yolks
and 3/4 cup sugar in large bowl till pale and very  thick, about 4 minutes. Add
chocolate mixture in 2 additions and beat  till well blended. Using clean dry
beaters, beat egg whites in another  large bowl till foamy. Gradually add 1/4
cup sugar and beat till whites  are stiff but not dry. Fold 1/3 of whites into
chocolate mixture. Fold  in remaining whites in 2 additions. Transfer batter to
prepared pan.
Bake torte till crust forms on top and toothpick inserted into center  comes out
with some moist batter and some moist crumbs still attached,  about 55 minutes
(top may crack). Run small sharp knife around torte to  loosen. Cool in pan on
rack (torte will fall and crack). Remove pan  sides. Invert torte onto platter.
(Can be prepared 1 day ahead. Cover  with cake dome and store at room
temperature.) Grind 1/3 cup sugar in  blender till fine powder forms. Place
doily atop torte. Sift ground  sugar over doily; gently remove doily. Garnish
torte with raspberries,  if desired.
Serves: 10

Source:

rec.food.cooking, rec.food.recipes