Flourless Chocolate Cake for Passover
Author: Chef Shosh
Serves: 12 Servings
- 2 cups semisweet chocolate chips
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 6 large eggs
- 1 cup unsweetened cocoa
- Ganache:
- 2 cups semisweet chocolate
- 1 cup heavy cream
- Preheat the oven to 350 degrees F.
- Lightly grease an 8" round spring form cake pan.
- To make the cake batter, put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chocolate is soft.
- Stir until the chocolate melts, reheating briefly if necessary.
- Stir in the sugar, salt, and vanilla. Add the eggs gradually, beating until mixture is smooth.
- Add the cocoa powder and mix until it is combined.
- Pour the batter into the prepared pan.
- Bake the cake for about 30 minutes or until the top has formed a thin crust.
- Remove cake from oven and allow to cool in the pan for 30 minutes before gently removing cake from spring form pan.
- To make the ganache, combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering.
- Remove from the microwave, and stir until the chocolate melts and the mixture is completely silky and smooth.
- Spoon the ganache over the cake, spreading it to drip over the sides.
- Allow the glaze to set for several hours before serving the cake or serve while still warm.
Recipe by Chef Times Two at https://www.cheftimestwo.com/flourless-chocolate-cake-passover/
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