Flourless fudge cake without butter or margarine is a gluten-free passover treat that you’re going to love!
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Who’s ready to cook for pesach already? Not. Me.
Pesach is eight days long, and I am all for minimizing the amount of time we have to avoid chometz.
Speaking of prolonging pesach food, can we discuss a seriously big pet peeve of mine? I hate how all kosher grocery stores start preparing for pesach the day after purim. Listen I get it – they need time to prepare for a really busy season. But here’s the part that drives me crazy – why do we have to go to a dark corner of the store, past the angry red WARNING – CHOMETZ AHEAD signs, where all the leftover chometz is stuck in a corner that you have to sift through to find something you hope is similar to what you need. Because it’s weeks before pesach and you’re still hoping to eat normally. I know I’m exaggerating, but you know what I mean, right? So. Annoying. Just give me my crackers and cookies and ALL THE CARBS and let me happy. Do you agree??
Anyway, speaking of being happy (even without the chometz!), you guys will be pretty happy when you taste this flourless fudge cake. And you’ll be even happier when you realize that it doesn’t have any margarine in it. Seriously, just look at that epic fudgy-ness!
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- 8 eggs
- 15 ounces semi-sweet chocolate, cut in chunks
- 2 cups parve whip (unwhipped)
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Chocolate syrup
- whipped cream
- chocolate disks or garnishes
- Preheat oven to 325. Grease a 9x13 inch baking pan and set aside.
- In the bowl of an electric mixer fitted with a whisk attachment, beat whole eggs on high speed for 8-10 minutes, until thick, foamy and they’ve expanded their bulk.
- Meanwhile, prepare the chocolate mixture. Melt the chocolate in a double boiler or heat-proof bowl fitted over a small pot of boiling water. Once melted, add the whip and stir until combined. Remove from heat and set aside to cool for a couple of minutes.
- Add sugar, cocoa and vanilla extract to the chocolate mixture, and stir to combine.
- Add the chocolate mixture into the beaten eggs, and stir until just combined - do not overmix.
- Pour batter into prepared pan and bake for about 50 minutes, until the center feels set.
- Once cooled, cut into squares and garnish as desired before serving.
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Thanks for visiting! Enjoy the cake and good luck getting ready for passover! -Miriam
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Thanks, such a versatile, healthy oil huh x
Can coconut cream be used for the pareve whip?
I am not affiliated with this site but would absolutely recommend coconut cream as an alternative.