| Flourless Chocolate Cake (Beloved Passover Sweet) |
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By Sheila Mesulam
Scripps Howard News Service Passover is a Jewish holiday that is celebrated around the dining table, not in a house of worship. Food is the main part of the celebration, and the foods you cannot eat for the eight days make you become inventive and imaginative. Being a dessert person, I find it especially difficult to find recipes for delectable cakes and cookies without using flour, which is forbidden during Passover. The rich, dense, chocolate cake recipe that follows was discovered by my daughter in our family's persistence to find an udpdated recipe for our modern celebration of the ancient holiday of Passover. In our opinion, this is as good as it gets.
Flourless Chocolate Cake Adapted for Passover restrictions from Cakes, Cupcakes & Cheesecakes Ingredients: 10 oz. bittersweet chocolate
3/4 cup (6 oz.) unsalted pareve margarine (pareve will be designated on the box)
2 tsp. vanilla extract
5 large eggs, at room temperature
1 cup sugar Preparation: Place the oven rack in the middle of the oven and preheat to 350 degrees. Grease a spring form pan that is 9 inches in diameter and 3 inches deep. Line the bottom of the pan with a piece of parchment paper that has been cut to fit. In a heavy saucepan, combine the chocolate and butter over medium to low heat and mix until smooth. Remove from burner and whisk in vanilla. In a large bowl, combine the eggs and sugar and beat on high speed for approximately five minutes. Mixture should triple in volume. Pour the chocolate mixture over the egg mixture and gently fold together until all chocolate is folded into egg mixture. Pour into pan and bake for about 45 minutes. Top should form a crust and a toothpick should come out with some wet batter when stuck in the middle of the cake. Run a knife around the pan to loosen and transfer to a rack. Let cool. Release the spring and remove pan. Invert a plate over the cake and turn over. Lift off the bottom and remove parchment paper. You may decorate with non-dairy whipping and strawberries. The cake stays fresh for a week if kept in the refrigerator. Serves: 12-14
(Contact Sheila Mesulam of theNaples Daily News in Florida at snmesulam@naplesnews.com)
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