I know Passover is almost over, but I just had to end it with a something absolutely delicious, and this cake is definitely that. It’s rich and has almost a fudge-like quality.
Almost every year, Easter falls during Passover, which wouldn’t be such a big deal except that my husband’s family always has a big Easter party with amazing food and amazing desserts…most of which I can’t eat. This year, I decided to allow myself to indulge in some of the celebration by making this flourless chocolate cake. With only three ingredients, it was a breeze to make and great for someone (like me) whose kitchen is mostly packed up in boxes (did I mention we’re moving into our first house in 2 weeks?).
Flourless Chocolate Cake
8 large eggs, cold
1 lb. semisweet (or bittersweet) chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
Optional toppings: Confectioners sugar and/or berries
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of
the pan. (Be sure to grease the sides really well!)
Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. Bring a kettle or pot of water to boil.
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (5-10 minutes).
Meanwhile, melt the chocolate and butter together in a heatproof bowl over a simmering pot of water until the chocolate reads 115 degrees on an instant-read thermometer – stirring occasionally.
Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.
Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes.
Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter.
Lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.