Kosher Pressed Chocolate Cake
From oliviagoddess 14 years ago
- 30 minutes to make
- Serves 10
This flourless chocolate cake is a great recipe for those sensitive to wheat or anyone celebrating Passover. High quality chocolate is the key, I like Scharffenberger 72%. Can be eaten plain or serve with raspberry or orange sorbet and whippped cream.
Ingredients
- 14 ounces bittersweet dark chocolate shopping list
- 2 1/2 sticks unsalted butter shopping list
- 10 eggs, separated shopping list
- 1 cup + 2 tablespoons sugar shopping list
- 4 rounded tablespoons unsweetened cocoa powder shopping list
How to make it
- Preheat oven to 350
- Butter and flour a 12" cake pan
- Melt chocolate with butter in top of a double boiler; remove pan from water, cool a little, then whisk in egg yolks
- Add sugar and cocoa powder and mix well
- In separate bowl, beat egg whites to soft peaks
- Fold into chocolate mixture and pour batter into pan
- Bake for 30 minutes
- Remove from oven and place a plate onto top of cake and press down firmly, add weight to plate
- Leave for 30 minutes, unmold and serve with raspberry or orange sorbet and whipped cream.
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