From Tiffany Ludwig
Kosher for Passover,
Perfect for Easter
Delicious Flourless Chocolate Cake!
1 cup high quality bittersweet or semisweet chocolate chips*
8 Tablespoons unsalted butter (1 stick)
¾ cup sugar
1/8 teaspoon kosher salt (omit if using salted butter)
1 teaspoon vanilla extract*
4 large eggs
½ cup Dutch-process unsweetened cocoa powder*
* These can be found kosher if making for Passover
Preheat oven to 350°F. Butter an 8” round cake pan. Add a circular piece of parchment paper to the bottom. Butter the parchment completely.
Melt butter and chocolate chips. You can do this on the stove over low heat, stirring constantly or in a double boiler. You can also melt it in the microwave. Microwave in a glass microwave-safe bowl on high for 30 seconds, stir, 30 seconds more, stir until smooth.
Using a large mixing bowl pour in the melted butter and chocolate chips. Add sugar, salt, cocoa powder and vanilla. Stir until combined.
Beat the eggs until foamy and add to mixture. Mix well, until fully combined.
Pour batter into pan. Scrape the sides with flexible spatula to get every last drop!
Bake cake for 30-35 minutes, until the center is set. An instant read thermometer should read 200° in the center.
Leave in cake pan for 10 minutes then turn over onto serving plate. The cake is delicate, so unmolding directly onto the serving plate will help keep the cake together. Allow the cake to completely cool. If you’re in a rush you can cool it in the fridge.
Now you decide: dust with powdered sugar (kosher if for Passover), cover with berries, slice and serve with scoops of vanilla ice cream or dollops of whipped cream. I recommend you coat with the following chocolate glaze. Yes, you really should:
Raspberry Chocolate Glaze
¼ cup raspberry jam (strawberry jam is delicious too)
¼ cup heavy cream
1 cup high quality bittersweet or semisweet chocolate chips
Time the glaze so you can allow it to slowly cool on the counter before you cover the cake with it. This can range from 30 min - 2 hours. This allows it to set-up just a bit before covering the cake, which keeps it from running too much.
Combine raspberry jam, heavy cream and chocolate chips. Melt either on the stove over low heat or a double boiler. Just like above, you can also melt it in the microwave. Microwave in a glass microwave-safe bowl on high for 30 seconds, stir, 30 seconds more, stir until smooth.
Pour on top of cake. Smooth with spatula if necessary. Now you have two options. 1. Slice and eat it right away, the glaze will drip down the sides or 2. Wait 6 hours or overnight to slice it and you’ll have a wonderful, firm chocolate glaze layer atop the cake.
Either way, enjoy!