Flourless chocolate cake (Passover friendly)
I loved my grandmother. I would get a crisp new bank note every time I kissed her, half a jelly baby for a treat (I might have choked on a whole one, apparently) and the best chicken soup in the world.
But come Passover, in her flour-less home, her cakes tested my love… on occasion, to the limit. I used to dream up good uses for her Passover cakes: jacking up the car in the event of a flat tire; foundation stones for the new housing estate down the road; surely something the army could use during times of war (and I am thinking weapons here). Anything but eat them.
Where the heck was this recipe then?
- 6 eggs
- 6oz sugar
- 6oz plain chocolate
- 6oz butter
- 6oz ground almonds
- Zest of an orange
- Zest of a lemon
- Grand marnier (you decide how potent to make it: I use in a good slug)
- Crème fraiche
- Two large mixing bowls
- Electric whisk (for egg whites)
- Bain marie
- 24 inch tin (springform or, ideally, silicone)
- Preheat the oven to 400°F.
- First, make a sugar syrup by dissolving the sugar with a little water (about 50 ml).
- Then, in a bain marie, melt the chocolate. Add the butter until it melts too.
- Combine the sugar syrup to the chocolate mixture and allow to cool for a bit (you will be adding egg yolks soon and you don’t want them to cook!).
- Separate the eggs.
- Beat the egg whites until they form stiff peaks.
- Add the egg yolks slowly to the chocolate mixture followed by the ground almonds, zest and Grand Marnier.
- Fold in the egg whites.
- Pour the mixture into the tin.
- Bake for about 25mins. The cake should be pretty soft in the middle when you take it out.
- Serve with crème fraiche.
What you should know
You can modify the proportions for a bigger or smaller cake tin as long as you maintain the proportions of 1 egg to 1oz of sugar to 1oz of chocolate etc…