Passover Recipes
Passover Flourless Chocolate Cake
This Passover Flourless Chocolate Cake features both chocolate and cocoa; the combination gives it a rich, dark color, and deep chocolate flavor. A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover.
Yield: 1 (8 inch) cake, 12 rich servings
Ingredients
Cake
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/8 teaspoon salt
- 1 to 2 teaspoons espresso powder (optional)
- 3 large eggs
- 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Glaze
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
- 1/2 cup (4 ounces) heavy cream
Topping
- 1/4 cup sliced almonds, toasted in a 350 degrees F oven until golden brown, about 10 minutes
Instructions
- Heat the oven to 375 degrees F. Lightly grease an 8 inch round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
Cake
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
- Add the sugar, salt, and espresso powder. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
Glaze
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Attribution
Recipe and photo used with permission from:
King Arthur Flour