This 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!
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
1 tablespoon potato starch
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.