This is an amazing cake that Jill's aunt makes for every Pesach in Vancouver when the family meets for the holiday. Chocolate cakes without flour can and should be made all year around, they are not only for Pesach. This kind of cake is also perfect if you are looking for a gluten free cake to make for any occasion. We believe this is one of those cakes that everyone will love. It has an intense chocolate flavour, perfect texture and a creamy chocolate frosting (this is what I’m going to bring for our Seder dinner this year). We LOVE this cake and think you should try it, Pesach or not!
Ingredients
250 g of butter (soft)
300 g of sugar
7 eggs
150 grams of melted chocolate
1 tbs corn starch
3-4 squares of chocolate (shaved)
1. Heat the oven to 180°C.
2. Beat half the sugar and all of the butter and add the egg yolks one by one.
3. Beat the egg whites hard with the other half of the sugar (see pic).
4. Add the melted chocolate to the yolk mix and then fold in the egg white mix.
5. Prepare a rectangular tin with butter and matza meal. Put 3/4 of the batter in the tin and place it in the oven for 40 minutes. Add the corn starch to the other 1/4 and refrigerate.
6. Let the cake cool completely, and then pour the rest of the batter on top of the cake.
7. Decorate with shaved chocolate.
Enjoy!
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| The egg white mix is ready when you can turn it uppside down! |
1 comment:
If you are a fan of this cake, check out Lovisa's grandmother's flour-less cake!
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