Chocolate Decadence – A Passover Treat

chocolate decadence cakeThis recipe comes from Aish.com – they didn’t include a photo for it, so I am using someone else’s photo of a single-serving version as served at d.K. Steakhouse in Waikiki, Hawaii.  “This is a very thin, rich cake, billed in restaurants as a flourless chocolate cake”, perfect for a special Pesach (Passover) dessert.  Enjoy! 
INGREDIENTS

1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch

DIRECTIONS

Preheat oven to 425 degrees F.

In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.

In a large bowl, beat eggs on high until thick.

Beat in potato starch and chocolate until well blended.

Spread evenly in a greased 8-inch spring-form pan.

Bake 12-15 minutes at 425 degrees F.   Cake will be soft in center but will firm up as it cools.

Let stand until cool, then refrigerate until ready to serve.

Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar)

Serves 10 – 12.

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12 thoughts on “Chocolate Decadence – A Passover Treat”

          1. There was no potato starch in the supermarket–I used glutinous rice flour instead. And 3 types of chocolate (‘didn’t have enough of each). I realised it was lava-like in the centre only because we had it when it was still warm (couldn’t wait!), but the next day it all firmed up–either was GREAT! 😄

            Liked by 1 person

  1. Chocolate – Now you are speaking my language! 😉 I will try this, Yah willing. Will be using cassava (tapioca flour) for the thickening since that’s all i have on hand except flour. Well …. and butter, not margarine, and powdered cocoa rather than formed chocolate (might have to add a bit of sugar). But i’ve got the eggs and hot water!!

    Liked by 1 person

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