>Chefdruck’s Tasty Tuesday
I was a little put off by some of the food on the table like the gefilte fish and the chopped liver, but I put on my game face and dug right in. Our first year together, I even tried to “keep” Passover with Steve by abstaining from all things made with wheat that was allowed to rise (bread, pasta, or cereal) and substituting copious amounts of Matza (unleavened bread). After a week, I was painfully constipated and very grumpy from having unsatisfying breakfasts. I decided to show my support for Steve by making Passover a week full of delicious meals, instead of a time to be endured.
This decadently rich chocolate fondant cake is Kosher for Passover because it does not contain any flour. However it is so delicious that it should not be saved for Passover alone. It’s like the offspring of a brownie and fudge. And it’s so easy to make that it’s almost embarrassing.
Chocolate Fondant Cake
14 ounces of bittersweet chocolate
2 sticks of butter
1 cup of sugar
1) Preheat the oven to 300 degrees Fahrenheit.
6) Butter and sugar a round pan. Pour in mixture.
7) Cook for about an hour – begin testing with knife at 45 minutes.