Recipe Keywords
- flourless Passover x
Ingredients (yields Serves 10 servings)
- 7 ounces bittersweet chocolate, chopped
- 14 tablespoons unsalted butter
- 5 large eggs, separated
- 1 tablespoons vanilla extract
- 3/4 cups sugar
- 1/8 teaspoons salt
- 2 tablespoons unsweetened dark cocoa powder
- 1/4 cups liqueur of your choice (optional)
Cooking Instructions
Preheat oven to 350 degrees. Grease a 9- or 10-inch springform pan.
In the top of a double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size mixing bowl, and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while whisking (add liqueur at this point, if you're using it).
With a mixer, whip egg whites to soft peaks. Fold one third of the whites into the chocolate mixture. Repeat with the remaining whites, then pour into the prepared pan. Place on lower rack of oven and bake for 25 minutes.
Remove pan to a cake rack and immediately loosen springform collar (sides). Allow cake to cool before serving.
Top with fruit of your choice (raspberries are great!). Serve a room temperature. Leftovers can go in the refrigerator or freezer.
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