Flourless Chocolate Cake from King Arthur

For additional Passover Recipes – Sweet and Savory and Comfy Cook….

In the spirit of our ingredient of the month, chocolate and in the spirit of Passover, I want to share a new recipe, I made. This is not the first flourless chocolate cake, I have made, and I am sure, I will try new recipes that come my way. Up until now, I have had only good luck with King Arthur recipes and when I frost this, I hope I will say the same about this one.
I have found flourless recipes to be the best in terms of richness of taste. I guess the lack of flour lends more power to the strength of the chocolate.
Flourless Chocolate Cake from King Arthur’s Flour

oil does not belong in photo

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons instant coffee
3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder


1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream (non dairy whipped topping, unwhipped)

1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8″ cake, 12 rich servings.

For more flourless recipes and more Passover Recipes, drop by at My Sweet and Savory and Comfy Cook.