This year was different in a way that was unexpected. I recently started a new job and it has me exhausted after each day. That’s a good thing and a bad thing, but like I said, Passover is about reflection and this week I’m reflecting on chocolate.
Dessert plays a big role in my life and therefore during every holiday I find new ways to get creative and find a common theme that’s reflective depending on what’s happening in my life. When people think of cocoa powder they either think of chocolate cake or hot chocolate. Both are amazing options, but since it’s not really cold enough for a cup of hot chocolate and I can’t have flour then the obvious choice is...flourless chocolate cake!
There are a billion (okay, maybe not that much!) recipes for this type of cake and that can often be intimidating if you’ve never made it before, but have no fear, I’ve found a recipe and will attach it below. But no matter what recipes you find online, always be rest assured that the ingredients you use will be the ultimate tipping point. If your recipes are cheap and low quality then your end result may not live up to your expectation. Be sure to spend time thinking about the main ingredients in your dish before diving into the recipe. The two most important ingredients for this FLOURLESS CHOCOLATE CAKE will be cocoa powder and chocolate chips. For the cocoa powder I used Askinosie Cocoa Powder because they are small batch company that sells kosher and non-alkalized products. And of course, the chocolate is always Ghirardelli or Guittard, because chocolate.
About the Cocoa Powder!
"We were the first small batch chocolate makers to make cocoa powder from scratch! And the proof is in the powder. We make our Natural Cocoa Powder in our factory, using the same beans with which we make our chocolate, creating an authentic single origin cocoa powder with a rich chocolate flavor. A by-product of pressing cocoa butter (which we are one of the few chocolate makers to do ourselves), our cocoa powder is unsweetened and non-alkalized.
This pure cocoa powder is Certified Kosher D.E., vegan and gluten free."
Now, time for the recipe…
Flourless Chocolate Cake
Before we start, keep in mind this cake does not call for icing because it will be so fudgy you won’t need it. But I am adding some whipped creme fraiche and powdered sugar!
1 Cup - (2 sticks) of unsalted butter, cut into pieces
¼ Cup - unsweetened cocoa powder, plus more for dusting
1 ¼ Cup - heavy cream
8 oz - chocolate, chopped
5 - large eggs
1 Cup - granulated sugar
½ Cup - creme fraiche
¼ Cup - confectioners’ sugar (aka. Powdered sugar)
1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with 1⁄4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.
Now that you made this delicious cake and listened to me rant about my love for Passover I’d for you to reflect on something this week: what makes you feel reflective? Is it a time of year? Is it something you do for yourself each day?
Thank you Readers and Bake On! Passover is one of my favorite holidays of the year. It’s celebratory in a way that’s respectful and reflective, and the symbolism that food brings to this holiday is incredible. I won’t go into lavish details about the holiday, but for me, Passover is the time of year where I reflect and pray for thanks and longevity as each year brings me new obstacles and closer to my whole-self.