Recipe

Directions

If matzo meal is coarse, grind or blend it until finely textured like flour. Preheat oven to 350°F. Line the bottom of a 9 by 2-inch round cake pan with parchment paper.

To make the torte, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate and margarine, stirring occasionally until smooth. Scrape the chocolate mixture into a large bowl. Stir in the egg yolks and matzo meal. In a large bowl, whip the egg whites with an electric mixer on high speed until foamy. Gradually add the sugar, whipping until the whites hold stiff, glossy peaks. Add about one-quarter of the beaten whites to the chocolate mixture; fold to lighten. Add the remaining whites and gently fold until evenly incorporated. Scrape the mixture into the prepared pan and smooth the batter.

Bake for 20 to 25 minutes, until the torte puffs slightly and the center is soft and barely jiggles when the pan is gently shaken. Cool at least 1 hour in the pan on a rack. (The torte will sink slightly.) Slide a knife between the torte and the pan to loosen the edges. Set a serving plate over the pan and holding both tightly together, invert. Lift off the pan and the parchment paper. (If made ahead, cover and chill for up to 3 days. Let warm to room temperature at least 1 hour before serving.) To make the raspberry sauce, purée the berries in a blender. Push the purée through a fine strainer set over a bowl; discard the seeds. Add sugar to taste. (If made ahead, cover and chill for up to 2 days.)

Shortly before serving, sift the cocoa lightly over the torte and garnish with raspberries.