Passover Recipe – Flourless Chocolate Cake
Contributed by Hanna Griff-Sleven, Director of Cultural Programs at the Museum at Eldridge Street
Places and people are often associated with a particular food. When I was in college I studied in Nantes, France for a semester. France lived up to its food and cooking reputation! The French mama of the family I lived with made a delicious flourless chocolate cake. It was delicious warm coming just out of the oven, and also cold the day after it was prepared.
When I left, my mama gave me the recipe. It is the perfect Passover dessert and so easy to make. You can eat warm (yum!) or chilled. I now think of her every time I prepare it during the holiday.
– 7 oz. of semisweet or bittersweet chocolate
– 7 oz soft butter or margarine
– 1 cup sugar
– 4 eggs separated
1. Preheat oven to 375. Grease an 8 inch round cake pan.
2. Break the chocolate up in small pieces and melt over hot water. Add the butter or margarine and stir with a spatula until smooth.
3. In a separate bowl, add half the sugar and the egg yolks and whisk until the mixture is pale and smooth. Beat in the chocolate mixture.
4. In another bowl, beat the egg whites until they form soft peaks and are smooth and shiny. Add the other half of the sugar to the egg whites after the peaks form. Gently fold the egg whites into the chocolate mixture with a rubber spatula.
5. Put the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake rest at room temperature for 10 minutes before turning out of the pan. It is delicious warm or chilled.