A Sweet Pesach? No flour? No Problem! Anyone who’s ever hosted a seder before can tell you that coming up with tasty Passover dessert options is a daunting endeavor. Thankfully, this delicious dessert from The Classic Catering People’s Chef Cathy Ferguson has you covered.
Flourless Chocolate Cake
Ingredients
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1-2 teaspoons espresso powder optional
- 1 teaspoon vanilla extract optional
- 3 large eggs
- 1/2 cup Dutch-process cocoa powder
Instructions
- Preheat the oven to 375∞F. Lightly grease a metal 8in round cake pan.
- Cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- Put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
- Stir in the sugar, salt, espresso powder and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan.
- Bake the cake for 25 minutes until the top has formed a thin crust, and it registers at least 200∞F on an instant-read thermometer when inserted into its center.
- Remove the cake from the oven and cool it in the pan for 5 minutes.
- Loosen the edges of the pan with a butter knife or rubber spreader and turn it out onto a serving plate. The top will now be on the bottom and the edges will crumble a bit. Allow the cake to cool completely before glazing.
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