Kosher for Passover Flourless Chocolate Cake Recipe
Flour is forbidden during Passover which doesn’t make having good desserts after the Seder possible that often. But what do you do if it is a family members birthday? Matzah cake? Recently, there has been a new trend to create flourless chocolate cake and this year I decided to give it a whirl.
The original recipe called for chocolate frosting as well, but since I wanted to keep dairy out of my meal I just left that out and opted to make raspberry sauce to go along with it instead. The cake was incredibly moist by itself, but with the raspberry sauce was out of this world! I would even opt to make this at times when flour is allowed!
Flourless Chocolate Cake with Raspberry Sauce (recipe adapted from Yum Sugar)
For the cake:
- 2 oz unsweetened chocolate, in pieces
- 4 oz semisweet chocolate, in small pieces
- 9 tablespoons margarine (I used Earth Balance)
- 12 tablespoons sugar
- 3 tablespoons ground almonds
- 5 large eggs, separated
- pinch of salt
- For the raspberry sauce:
- 10 oz. raspberries (fresh or frozen)
- 1/4 cup confectioner’s sugar (kosher, if desired)
- 1 tablespoon kirsch
For the cake: Preheat the oven to 350°F. Butter the bottom of a 9-by-3 inch round springform pan. Line the bottom with parchment paper. Butter the wax paper and sides of the springform pan.
Prepare the cake. Place both chocolates in the top of a double boiler over simmering water and stir until melted. Remove the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.
Gradually add the margarine to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.
Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks.
Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.
Fold the whites, in thirds, into the chocolate mixer. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 35 minutes.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the parchment paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow to cool completely on the rack.
Make the raspberry sauce: Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds.
Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving. Makes 1 1/2 cups.
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