Why do Passover desserts have to be something endured rather than enjoyed? Chocolate covered matzoh, drier than the desert Passover cake mixes, and stridently colored fruit slices … none of these so-called treats do it for me. Instead of trying to replace forbidden flour, why not celebrate its absence by indulging in a little extra chocolate, butter and eggs? This decadent flourless chocolate cake is so good, you’ll forget you’re eating it to commemorate the Exodus.
I was eating this recipe long before I ever attended, or even heard of a Passover seder. This easy chocolate cake was one of the first desserts I learned how to make as a child and serve proudly to my family in Paris. I loved baking with eggs, to be responsible for something so fragile. The moment right before you bring I brought the egg down hard on the edge of the mixing bowl was nothing short of thrilling. This cake makes up for the absence of flour with butter and lots of eggs, but the thrill of the shell shattering didn’t decrease with practice.
If you’re cooking a seder this weekend, give this recipe a try. It’s an easy task to give to the kids, or throw together yourself, and come dessert time, you’ll get rave reviews.
- 14 ounces of bittersweet chocolate (I don't use Kosher for Passover chocolate and this is always a cause for debate around our seder table. Do what makes your family comfortable, but the better the chocolate quality, the better the cake will taste)
- 8 eggs
- 2 sticks of butter
- 1 cup of sugar
- Preheat the oven to 300 degrees Fahrenheit.
- Melt the chocolate and the butter at very low heat.
- Beat the eggs. You can do this by hand. They just need to be blended together, not gathering any kind of volume.
- Fold in the egg mixture into the chocolate mixture.
- Add the sugar.
- Butter and sugar a round pan. Pour in mixture.
- Cook for about an hour – begin testing with knife at 45 minutes. When the tip comes out clean, the cake is ready. It will look homely, with a crust that tends to fall in.