Sindi’s Flourless Chocolate Cake

What could be more satisfying than indulging in a flourless chocolate cake? This particular Flourless Chocolate Cake is phenomenal and it’s even K for P (kosher for Passover)!
Individual Flourless Chocolate Cakes on Foodista
chocolatemeltawaycake

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.

INGREDIENTS

  • 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

EQUIPMENT

  • 8-inch springform pan
  • Instant-read thermometer
  • Medium sautee pan

PREPARATIONS

  1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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…

passover_crumbscupcakes

 K for P Crumbs, order here!

 

inagarten_macaroonsIna Garten Macaroons

 

 

Rocky Road Brownies

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Why is this night different than all other nights?

Believe it or not, Passover happens to be one of my favorite Jewish holidays despite that we are forbidden from eating bread, among a few other random things like peanuts and corn syrup. Though one of the reasons I enjoy Passover is not because I no longer have to recite the four questions, but because I actually know the story of Passover. And though it’s not a happy story per se, like most things in life it’s an important stepping stone in how we (the Jews) survived persecution (feel free swap in your latest stressor here).

But in food terms, it gives most cooks a reason to experiment in the kitchen, and that’s really all the motivation I need to get cooking. So I figured that I’d leave you with a few choice recipes to help brighten your holiday meal, since this night really IS different than any other night…

I know it becomes difficult year after year to spice up your seder but Gourmet Magazine in particular has dozens of recipes in their online archives just waiting for some eager Jewish cook. Luckily, I’ve selected what I believe to be the most delicious recipes of the bunch and hope that after trying them for yourself, you’ll agree.

I’m planning on making the Matzoh Baklava and the Flourless Chocolate Cake, with hazelnuts. The only recipe I can vouch for is Chef Hung’s Herbed-Up Chicken. He was nice enough to share some of his Passover-friendly dishes at a Passover demo last weekend at the JEC. And I must admit, that it was not only easy to replicate, but was incredibly delicious. So stay tuned for the recipe… 

PASSOVER’s GREATEST RECIPES

Matzoh Baklava

Top Chef Hung’s Herbed-Up Chicken

Sindi’s Flourless Chocolate Cake (with hazelnuts)

Roast Leg of Lamb

Flourless Chocolate Hazelnut Cookies

Eggplant Salad with Dill & Garlic

Braised Short Ribs

Cauliflower-Leek Kugel with Almond-Herb  Crust