Recipe: Flourless Chocolate Cake

by Dana B. Bryant

Flourless Chocolate CakeImagine trying to make a decadent dessert without flour, baking powder or baking soda. That's the daunting challenge many face during Passover. There is hope and it doesn't have to rise!

Have you considered a flourless cake? It's easy to make and you won't even notice the flour's missing.

You'll enjoy creating this recipe so much, we're positive it will be your "go-to" for flourless chocolate cake from now on. It might even become your all time favorite!

If you're keeping "Kosher for Passover," you'll want to make a note of what to and not to include in the recipe. If you're main entree is meat-based, opt for the margarine. If you're not having meat as your main entree, butter will do just fine.

Flourless Chocolate Cake

Prep time: 25 minutes | Total time: 60 minutes | Yield: 8 servings

Ingredients

• 1/2 cup butter or margarine
• 8 ounces bittersweet chocolate
• 5 large eggs, separated
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 1 cup ground almonds
• Confectioners' sugar (not kosher for Passover), for dusting

Directions

Preheat the oven to 375%deg; F. Over a double boiler, melt butter and bittersweet chocolate. Let cool.

In a large bowl, whisk together the egg yolks, 2/3 cup of sugar and vanilla. Mix in the ground almonds.

With the electric mixture on medium speed, beat the egg whites until stiff. Stir 1/4 of the beaten whites into the batter. Gently fold in remaining whites. Spread the batter evenly into an ungreased 9-inch springform pan. Tap the pan lightly on the counter to release air bubbles.

Place a pan of water in the oven and bake until the top springs back when touched and a skewer come out clean, about 45 to 50 minutes. Loosen the edges of the with a knife. Place on a wire rack and let the cake cool in the pan.

Remove the pan sides and place on a serving dish.

Cook's Note

Whether pareve or not, this cake is sure to be a hit!

Dress your dessert up with raspberry coulis. To make, process 2 cups raspberries in your food processor until smooth. Strain the mixture to remove seeds. Add 1 teaspoon lemon juice and sugar, a tablespoon at a time, to taste. Garnish with whole raspberries and dust with confectioners' sugar.

I like to keep the leftover in a squeeze bottle and use over yogurt or in a smoothie. Coulis can be refrigerated a few days or it can be frozen.

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