Recipe by Chanie Nayman

Pesach Chocolate Espresso Torte

Pesach Chocolate Espresso Torte add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings


- Tree nuts - Egg

One of the perks of my job is that I can fill in the blanks and add recipes where they’re needed. I also usually take the liberty of not giving myself recipes that will be time-consuming to create. Sometimes this backfires because what I think will be easy ends up taking forever, and then there’s no turning back! This recipe took much trial and error to perfect, but we got it. You’re going to love it!



  • 10 ounces (280 grams) baking chocolate

  • 2/3 cup oil

  • 2 tablespoons Haddar Coffee granules, dissolved in 1 and 1/2 teaspoons boiling water

  • 1 cup sugar

  • 2 teaspoons Gefen Vanilla


  • 6 ounces (170 grams) chocolate

  • 1/2 cup Gefen Almond or coconut milk

  • 2 tablespoons oil

  • 2 tablespoons Haddar Coffee granules, dissolved in 1 and 1/2 teaspoons boiling water


Make the Cake


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9- or 10-inch springform pan with Gefen Easy Baking Parchment Paper.


Melt chocolate, oil, and dissolved coffee in a double boiler. Remove from heat and let cool for approximately 10 minutes. Using a whisk, mix in sugar, vanilla, and eggs one at a time. Then add the potato starch and almonds.


Bake for 30 minutes, or until toothpick comes out with brownie pieces but not liquidy. Allow to cool. 


Melt all ganache ingredients in a double boiler, stirring until combined. Pour ganache over cooled cake.


Photography: Hudi Greenberger. Styling: Renee Muller.

Pesach Chocolate Espresso Torte

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2 years ago

This made for a really tasty, rich chocolate cake! I didn’t have baking chocolate, so I used chocolate chips and cut down the sugar to make up for the fact that my chocolate was already sweetened. I will say that in following the recipe, the ganache seemed a bit thinner than what I would anticipate for ganache, and there was WAY too much of it for just this one cake. I saved the leftover amount and added a couple other ingredients to make some “nice” cream in the freezer for later. When I made the ganache, I added a dash of cinnamon and allspice. The texture of the cake was somewhere between that of a flourless chocolate cake and a regular cake, which I found compelling, and I also finished the top with some orange salt (a flake sea salt mixed with dried orange peel). All the flavors created a really interesting flavor profile that I adore. Would absolutely make this again!

Raquel Pasvi
Raquel Pasvi
3 years ago

This is perfection It’s fancy, delicious and yet easy to make.