Flourless Chocolate Cake<< Flourless Chocolate Cake is a popular Passover dessert because it doesnt only look scrumptious, it tastes scrumptious. This cake is worth the effort and if you read the instructions over carefully, it is not a difficult task. Ingredients for Cake:
Process chocolate in food processor until finely chopped. In a small saucepan, add sugar to ½ cup water and bring to a boil. Stir until sugar has dissolved. Add boiled syrup through processor feed tube to chocolate already in food processor, running at low speed. Add margarine, a bit at a time and then eggs, one at a time, plus vanilla, processing until all ingredients are smooth. Pour batter into prepared baking pan. Place cake pan in larger roasting pan. Place hot water in roasting pan until it is about 1 high. Place both pans in centre of oven. Bake for 30 minutes, until centre of cake is moist, not raw, and sides begin to pull away from pan. Same type of consistency as brownies centre will be more tender than the sides. Cool cake for 15 minutes in pan. Loosen sides with a paring knife you can invert cake onto serving plate at this stage or wait for another 20-30 minutes until surface has cooled off. Top and centre of cake will be moist to avoid a mess, cover top with plastic wrap before you invert once you flip cake, remove parchment and continue to invert onto serving plate. Dust with Passover Confectioner's Sugar. (You can also process 1 cup sugar together with 1 tbsp. potato starch for 2 minutes, using steel blade.) Flourless Chocolate Cake serves: 8-10 Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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