Passover Flourless Chocolate Cake
From chacha 14 years agoIngredients
- CAKE: shopping list
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips shopping list
- 1/2 cup (1 stick, 4 ounces) unsalted butter shopping list
- 3/4 cup (5-1/4 ounces) granulated sugar shopping list
- 1/8 teaspoon salt shopping list
- 1 to 2 teaspoons espresso powder, optional shopping list
- 3 large eggs shopping list
- 1/2 cup (1-1/2 ounces) unsweetened cocoa powder, Dutch-process preferred shopping list
- GLAZE: shopping list
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips shopping list
- 1/2 cup (4 ounces) heavy cream shopping list
- TOPPING: shopping list
- 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes. shopping list
How to make it
- Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
- To make the cake:
- Put the chocolate and butter in a microwave-safe bowl, and heat till 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.
- To prepare the glaze:
- Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till 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.
- Yield: one 8" cake, 12 rich servings.
The Rating
Reviewed by 6 people-
good post..5 forks
peetabear in mid-hudson valley loved it -
I love anything flourless and chocolate , great!
midgelet in Whereabouts loved it -
This looks delish! Saving it for future decadence!
sola in Charlotte loved it
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