This dessert works well all year ’round. Although it is kosher for Passover, people have enjoyed this recipe (from Aish). When it is not Passover, we refer to this as a flourless cake. During Passover, we just call it a super dessert. Enjoy!
Yield: Serves 10 – 12.
Description: This is a very thin, rich chocolate cake, billed in
restaurants as a flourless chocolate cake.
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
1 tablespoon potato starch
Preheat oven to 425 degrees F. In a small pot combine chocolate,
margarine and hot water over a low heat. Stir until chocolate is
melted and mixture is smooth. Set aside. In a large bowl, beat eggs on
high until thick. Beat in potato starch and chocolate until well
blended. Spread even in a greased 8-inch springform pan. Bake 12-15
minutes. Cake will be soft in center but will firm up as it cools. Let
stand until cool, then refrigerate until ready to serve. Serve with
fresh raspberries or raspberry sauce (Puree frozen raspberries with 1
Serves 10 – 12.