Flourless Chocolate Cake
A simple and decadent dessert for Passover--and year-round.
By Adeena Sussman
 Passover's dietary restrictions are difficult enough, but making a kosher-for-Passover dessert that tastes great can seem like another form of slavery. The absence of leavening agents leaves many a baker bereft at the prospect of an overly dry, leaden Passover dessert.
Clearly, this dessert does not have its roots in the Exodus from Egypt, but is has rightfully been appropriated by the Jewish people as a Passover favorite. Simple and decadent, this cake has many varieties, most with just a few ingredients. |
DirectionsPreheat oven to 350F. Grease a 10-inch springform pan, then line bottom of pan with parchment paper. In a small saucepan, combine chocolate and margarine and cook over medium-low heat, stirring occasionally, until completely melted. Remove from heat and let cool. In a large workbowl, combine sugar, cocoa, and salt with a whisk until incorporated. Add eggs and vanilla and whisk until smooth. Add 1/3 of chocolate mixture and stir until incorporated; repeat with remaining 2/3 of chocolate. Pour batter into prepared pan and bake for 40 minutes, until just set but still soft in the center. Let cool completely. Sift confectioner's sugar over the top of the cake, and garnish with mint and berries. 
Adeena Sussman is a food writer and chef based in New York. She writes the bimonthly food column "Season to Taste" for Hadassah Magazine. Did you like this article? MyJewishLearning is a not-for-profit organization.  
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