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Flourless Passover Chocolate Cake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
12 servings
Dessert World
Flourless Passover Chocolate Cake
Ingredients
  • 1/2 cup pareve margarine
  • 8 ounces semisweet chocolate, chopped
  • 5 eggs, separated
  • 3/4 cup white sugar
  • 1 cup ground almonds
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the pan from sticking, line its bottom and sides with aluminum foil and grease it thoroughly.
2
Melt margarine and chocolate together over low heat, stirring constantly until they form a smooth mixture. Allow this to cool down slightly.
3
In a separate bowl, whisk egg whites until they become stiff and hold their shape after about 2 minutes. In another bowl, use an electric mixer to beat egg yolks and sugar together until they become thick and pale in color, taking around 1 minute.
4
Mix the cooled chocolate mixture with ground almonds before adding it to the egg yolk mixture. Gradually fold in the beaten egg whites, one third at a time, until there are no visible streaks of white remaining.
5
Pour the mixture into your prepared springform pan. To ensure a moist cake, place an 8-inch baking pan with about an inch of water in it on the bottom rack of your oven.
6
Bake the cake on the center rack of your preheated oven for 45 to 50 minutes, or until the sides start pulling away from the pan and the top is set in the center. Cover the cake loosely with foil for the last 20 minutes of baking.
7
Don't worry if your cake cracks, as it will be covered with the top later. Allow it to cool on a wire rack for 10 minutes before carefully removing its sides and transferring the cake onto a serving plate. Finally, let it cool completely.