Totally worth sitting through a 3 hour Passover Seder for! Gluten-free desserts never looked (or tasted so good)!
My mom made this delicious flourless chocolate cake recipe from Joan Nathan. Even though I thought it looked great, she wanted me to “make it look pretty” because of the crumbly edges.
I decided to add Natasha’s Kitchen chocolate ganache recipe and some berries on top. We used Elite Bittersweet Chocolate (shokolad parah) for both the cake and the ganache because it is certified Kosher for Passover, although I’m sure any bittersweet chocolate (or semi-sweet chocolate chips would be fine to use if this isn’t of concern.
Here’s how I made this delicious cake!
Flourless Chocolate Cake
- 8 ounces (226 grams) good bittersweet chocolate such as Callebaut or Guittard.
- 8 tablespoons (1 stick/113 grams) unsalted butter or coconut oil
- 6 large eggs, separated
- 3/4 cup (150 grams) sugar
- Pinch of salt
- 1 teaspoon vanilla
- Unsweetened cocoa powder for dusting
- Raspberries and blueberries for topping
- Whipped cream or ice cream (optional)
- Preheat the oven to 350 degrees and butter a 9-or 10 inch spring-form pan with spray, or a little of the butter or coconut oil.
- Melt the chocolate and the butter or coconut oil in a double-boiler or in a microwave for a little more than a minute. Let cool.
- In the bowl of an electric stand mixer using the whip attachment, beat the egg whites with 1/2 cup (100 grams) of the sugar and the salt until soft peaks form. In a separate bowl, whip the yolks with the remaining 1/4 cup (50 grams) sugar and vanilla. Using a spatula, slowly stir in the chocolate in the egg yolk mixture. Then carefully fold in the egg whites. Don’t overmix or it will deflate.
- Bake for 28 to 35 minutes, or until the cake is fully set around the edges. You want it to be slightly gooey in the center.
- Let cool in the pan for a few minutes, then remove from pan and cool completely, and dust with cocoa.
- Serve topped with berries and, if you like, with whipped cream or ice cream.
- 8 oz 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
- Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you’ll get excited.
- Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
- Glaze cake by placing cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.
- Sprinkled with powder sugar and topped with raspberries and blueberries
As always, hope you enjoy and let me know if you ahavabite!