Monday, March 29, 2010

Passover chocolate cake

Passover starts at sundown tonight (though with the rain, the sun never really came up today). The folks at Godiva came up with a flourless chocolate cake that is good anytime, but is especially good for Passover. If you are making this for the holiday, use the special Kosher for Passover powdered sugar.

8 ounces dark chocolate, chopped

10 tablespoons butter

½ cup unsweetened cocoa

¾ cup sugar

5 eggs slightly beaten

4 tablespoons Godiva Breakfast Blend Coffee, brewed strongly and then cooled

powdered sugar for dusting

Preheat oven to 350 degrees.

Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper as well.

Over medium-low heat, melt the chopped chocolate and butter in a small heavy-bottomed saucepan. Stir until the chocolate is smooth. Immediately remove from heat.

In a large bowl, whisk together cocoa powder and sugar. Add eggs and coffee, and then stir well. Add melted chocolate to the egg mixture and stir again until well blended. Pour the batter into the buttered pan.

Bake for 35 minutes. Remove from oven; cool in the pan for 20 minutes. Remove the cake from the pan by inverting onto a serving plate. When completely cooled, dust the cake with powdered sugar using a fine sieve.

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