Friday, March 23, 2018

Flourless Chocolate Cake: Perfect for Passover, Birthday Celebrators and the Gluten-Free

My mother's birthday is the third week in March. By the third week in March, we think we are done with winter,  but my mother knows to expect a a snowstorm on her birthday and she usually gets one.  Our plans to celebrate her birthday are frequently postponed until Passover.  My mother, sister-in-law and I are all gluten-free and since I am the main cake maker in the family, I bring a flourless chocolate cake that can double as a birthday cake to the Seder. The recipe below is for a ridiculously easy cake that looks terrific with a birthday candle stuck in it.

I first got this recipe from my  college friend Lynne, and it was so good, I put it in my book, Sweet Survival: Tales of Cooking & Coping (available herehere and on your Kindle.) Lynne is a terrific, knowledgable cook. She is also gluten and dairy free. In many ways, she reminds me of my mother---savvy, petite women who grew up in a families of all girls and became accomplished, healthy cooks. And they were both born in March! I think we gravitate towards friends who remind us of our family members but that's a story for another time.

The beautiful thing about this flourless chocolate cake is you can make it several days ahead. And you don't have to be Jewish or gluten-free to like it. You just have to love cake. 

Great, Simple Flourless Chocolate Cake*

7 ounces bittersweet or semisweet chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
1 ½ sticks unsalted butter
4 large eggs
1 1/3 cups sugar
1 tablespoon Kahlua

Preheat oven to 325 degrees.

Butter and sugar 8-inch diameter spring-form pan. Wrap tinfoil around outside of pan. Melt chocolate and butter in heavy medium pan over low heat, stirring until smooth. Whisk eggs, sugar and Kahlua in large bowl, until well blended. Whisk in chocolate mixture.

Pour batter into prepared pan. Place cake in larger baking pan. Add enough hot water to larger baking pan to come halfway up side of springform pan (the one holding the cake batter). Bake until knife inserted into center comes out clean, about 1½ hours (cake will be about ½ inch high). Remove cake from water bath. Cool.

Remove foil. Cover and refrigerate over night. (Cake can be prepared one week ahead and kept in freezer.)

*Lynne’s friend Lori, who originally sent her this recipe, serves this cake with Crème Anglaise or raspberry sauce or ice cream. But this cake doesn’t need any friends. It is awesome on its own.

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