Passover Chocolate Cake
Flourless Chocolate Cake Recipe - Kosher for Passover
Need a great, easy, quick chocolate cake recipe that's kosher for Passover? This recipe is great for Passover and all year long!
The week of Passover can seem like one matzo-filled recipe after another. Even the desserts are filled with matzo or matzo meal! Here's a spectacular chocolate cake recipe that's completly kosher for Passover, and also matzo-free!
This flourless chocolate cake recipe is great the rest of the year as well. It's sturdy and travels well, and will soon be a family favorite for picnics, potlucks, and any time you need to take a dessert somewhere!
This cake serves 6-8 people and is great topped with fruit, whipped cream, or simply on its own.
This recipe is also gluten, nut and rice free, and is perfect for celiacs or anyone with allergies to wheat, nuts, or rice.
Flourless Chocolate Cake
Preheat oven to 350 degrees F (190 degrees C) and lightly grease a round 8" cake pan.
Ingredients
- 200g bar of dark chocolate (kosher for Passover)
- 1/4 cup butter
- 6 eggs, separated
- 1/2 cup sugar
- 1/2 teaspoon cinnamon (optional)
Method
- In a small saucepan or top half of double boiler, melt butter and chocolate, stirring occasionally. Remove from heat once melted.
- Separate eggs into two bowls.
- Beat egg yolks until pale and frothy with a hand mixer or wire whisk (about 3 minutes).
- With a hand mixer or wire whisk, beat egg whites until they form soft peaks. Slowly add half of the sugar and beat well. Once fully incorporated, add the other half of the sugar and beat until egg whites form medium peaks. Set aside.
- Add one tablespoon of hot chocolate and butter mixture to egg yolks, beating well to incorporate. This will temper the egg yolks and prevent curdling. Slowly add the rest of the chocolate mixture to the egg yolks, beating well with each addition. Add in optional cinnamon.
- Slowly fold egg whites into chocolate and yolk mixture. Incorporate completely.
- Gently pour cake batter into pan and bake for 35-40 minutes or until center is set.
- Remove cake from oven and allow to cool. Cake with shrink from the edges of the pan while it cools.
Serving Suggestions:
Cool cake copletely and top cake with heavy cream, whipped cream, seasonal fruit, or a dusting of confection sugar, and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Optional Alterations:
- Reduce sugar by half and replace half the sugar with sweet substitute (honey, rapadura, sucanat).
- Bake single recipe in 8x8" square pan or double recipe and bake in a 9x13 pan. Cool and slice like brownies.
- Add 1/2 cup chopped pecans, almonds, or walnuts to chocolate and egg mixture before adding egg whites.
