Happy Passover! I figured what better time of year to post my Flourless Chocolate Cake recipe then Passover? It’s also an excellent gluten-free recipe for all of you avoiding gluten. For those of you who don’t celebrate Passover, not to worry, Easter recipes coming this week too!
This Flourless Chocolate Cake is very rich so I highly recommend serving it with a strawberry or raspberry coulis (cook 1 bag frozen strawberries until they are softened then add ½ cup brown sugar and cook for an additional 5 minutes or until mixture thickens. Strain seeds if desired.
Flourless Chocolate Cake:
- 4 1-oz. squares semisweet chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 cup cocoa
- 3 eggs, beaten
- 1/4 tsp. salt
- 1 tsp. vanilla
Preheat oven to 300 degrees F. Grease an 8″ cake pan and dust with cocoa to prevent sticking; set aside.
In microwave or double broiler, melt chocolate and butter in bowl. Add sugar, 1/2 cup cocoa, eggs, and vanilla and mix well. Pour into prepared pan. Bake at 300 degrees F for 25-30 minutes. Cool for 5 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar. Serve coulis on the side.