Normally, store-bought Passover goods taste like chalk. I’m sorry but they just do. And then there are those sneaky cakes that say K for P, like the infamous Chocolate Meltaway Cake, and clearly aren’t which is just a mean trick to play on those of us observing this holiday. I thought there was just no way for a dessert to taste that good AND be K for P, until I learned of SINDI’s Flourless Chocolate Cake.
A few weeks ago I attended a Passover cooking class at the Central Synagogue which was led by Chef Sindi Kaplan, which is where I first laid eyes on her delectible flourless chocolate cake. Unfortunately I was a bit too slow in the recipe choosing process so I wasn’t able to bake the cake myself, but that certainly didn’t stop me from eating it!
Luckily, I have this fabulous recipe on hand and am able to share it with all of you. And since I’m a bit of a more simple dessert eater, I’ve eliminated the additional raspberry sauce and whipped cream topping and added some toasted hazelnuts to the recipe to give this already rich cake some more texture and crunch.
- 8 eggs, cold
- 1 lb semisweet chocolate, coarsely chopped
- 16 tablespoons (2 sticks) unsalted butter, cut into 1/2 -inch chunks
- 1/4 cup strong coffee or liquer (optional)
- 1/2 cup hazelnuts, chopped and toasted
- 8-inch springform pan
- Instant-read thermometer
- Medium sautee pan
- Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
- Line the bottom of the springform pan with parchment paper and grease the sides. Set the pan on a wide sheet of heavy-duty foil and wrap the foil up the sides without tearing it. Set the pan in a larger baking pan or a roasting pan. Bring a kettle of water to a boil.
- Preferably using a hand-held mixer beat the eggs at high-speed until the volume of the eggs doubles to about 1 quart, approximately 5 minutes. If you have to use a heavy-duty mixer, use the whisk attachment and speed 6 and beat to the same volume, which will take about the same amount of time. Melt the chocolate and butter, with coffee or liquer, if using, in a large heatproof bowl either set in a pan of barely simmering water or in the microwave on Medium (50%) power, stirring frequently for 4 to 6 minutes or until the mixutre is smooth and warm (about 115 degrees F). Lightly toast chopped hazelnuts in a medium un-greased sautee pan.
- Fold one third of the egg foam into the chocolate mixture with a large rubber spatula until just a few streaks of egg are still visible. Fold in half of the remaining foam in the same way. Fold the remaining foam and toasted hazelnuts into the batter until completely incorporated.
- Scrape the batter into the prepared springform and smooth the surface. Set the roasting pan on the oven rack and pour enough boiling water into the pan to come about halfway up the side of the springform. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center of the cake registers 140 degrees F, 20 to 25 minutes. Remove the springform from the water bath and set on a wire rack. Cool to room temperature. Cover and refrigerate overnight to mellow. Cake can be kept covered and refrigerated up to 4 days.
And if you’re looking for more K for P chocolate infused sweets…
K for P Crumbs, order here!