Make this versatile cake with butter for a kosher Passover dairy dessert or with pareve (nondairy) margarine so you can indulge after a Passover Seder. Choose bittersweet chocolate that is kosher for Passover and nondairy. And if you don't celebrate Passover, this is a fantastic fudgy dessert for any occasion.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2012
- 1/2 cup pareve (nondairy) margarine
- 1/2 cup unsalted butter
- 6 oz bittersweet chocolate chopped
- 4 eggs
- 1 cup granulated sugar
- 1 pinch salt
- 1/3 cup ground almonds
- 1 teaspoon instant espresso powder
- 1 teaspoon instant coffee granules
- 2 tablespoons cocoa powder
Chocolate Espresso Glaze :
- 4 oz bittersweet chocolate chopped
- 1/4 cup pareve (nondairy) margarine
- 1/4 cup unsalted butter
- 1/4 cup hot water
- 1/4 teaspoon instant espresso powder
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.
In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.
Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.
Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.
Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 122 mg
- Sugars 26 g
- Protein 4 g
- Calories 343.0
- Total fat 24 g
- Potassium 203 mg
- Cholesterol 63 mg
- Saturated fat 7 g
- Total carbohydrate 30 g
- Iron 14.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 24.0