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Flourless Fudge Cake Without Butter or Margarine

March 15, 2018 by overtimecook 3 Comments

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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Print
Flourless Fudge Cake Without Butter or Margarine
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Dessert
Serves: 12-15 servings
 
Ingredients
  • 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
Optional Garnishes
  • Chocolate syrup
  • whipped cream
  • chocolate disks or garnishes
Instructions
  1. Preheat oven to 325. Grease a 9x13 inch baking pan and set aside.
  2. 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.
  3. 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.
  4. Add sugar, cocoa and vanilla extract to the chocolate mixture, and stir to combine.
  5. Add the chocolate mixture into the beaten eggs, and stir until just combined - do not overmix.
  6. Pour batter into prepared pan and bake for about 50 minutes, until the center feels set.
  7. Once cooled, cut into squares and garnish as desired before serving.
Plan Ahead: Cover cake well and store in the freezer until ready to use.
3.4.3177

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Thanks for visiting! Enjoy the cake and good luck getting ready for passover! -Miriam 

 

Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Filed Under: Cake, Chocolate, Dessert, Holiday, Passover, Passover Tagged With: cake, Chocolate, dessert, flourless, freezer friendly, gluten free, no margarine, Passover, pesach, Recipes


Comments

  1. JUJU says

    March 16, 2018 at 4:39 pm

    Thanks, such a versatile, healthy oil huh x

    Reply
  2. Melissa says

    March 26, 2018 at 3:38 pm

    Can coconut cream be used for the pareve whip?

    Reply
    • wendy says

      April 29, 2018 at 8:50 pm

      I am not affiliated with this site but would absolutely recommend coconut cream as an alternative.

      Reply

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