Flourless Chocolate Cake - Passover

prep time:: 15 min
cook time:: 40 min
total time:: 55 min

Serving size: 12

Marilyn Landau

ingredients

2 cubes butter or margarine
10 oz “top quality” semisweet chocolate
6 eggs -- lightly beaten
1 cup sugar
1/2 cup cocoa
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup powdered sugar
mint sprigs & berries for garnish

directions

1
Preheat oven to 350. Grease a 10" springform pan and line the bottom of pan with parchment paper. In a small saucepan, melt chocolate and margarine over a medium-low heat stirring occasionally until melted. Remove from heat and let cool. In a large bowl, combine sugar, cocoa, and salt with a whisk until blended. Add eggs and vanilla and whisk until smooth. Add 1/2 of chocolate mixture and stir until blended, repeat with remaining mixture. Pour batter into prepared pan and bake for 40 minutes, until just set but still soft in the center. Check with a toothpick. Let cool completely. Sift powdered sugar over top of the cake and garnish with mint and berries.
2
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Per Serving: 378 Calories; 25g Fat (56.5% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 239mg Sodium

notes

Passover creates many dietary restrictions. The absence of leavening agents leaves many desserts very dry. Enter the flourless chocolate cake. Simple, decadent and easy to make. Can be made parve.

Source: Adeena Sussman, Food Writer