© 2012 Geila Hocherman. All Rights Reserved
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Rosh Hashana starts this coming Sunday evening and it’s customary to eat sweet foods, what could be better and easier than this delicious sweet dessert Flourless Chocolate Cake? The name is a little deceiving as this is technically a cross between a pudding and a cake. Semantics aside, this 5 ingredient, 10 minute to prepare cake will fool your guests into thinking you just finished a master pastry class. This is my variation on a recipe I found inside a box of chocolate and it never misses!!!
- 10 ounces high quality chocolate chopped
- 7 ounces butter or margarine
- 5 whole eggs at room temperature
- 1 cup of sugar
- 1-tablespoon vanilla
- Preheat oven to 350 degrees. Grease and parchment a 9 inch round cake pan. Set Aside
- Place the chocolate and the butter or margarine in a glass bowl. Microwave on high for 30 seconds, stir well, and then microwave another 30 seconds. Stir again until all of the chocolate and butter is smooth. Set aside. You can also melt the chocolate and butter on top of a double boiler on the stove.
- In a large dry bowl, (I use a standing mixer), beat the eggs until they are beginning to foam. Slowly add the sugar and then beat on high until it is light and fluffy, about tripled in volume.
- Add the vanilla, reduce the speed of the mixer and add the chocolate mixture. Beat on high for 5-10 seconds. Remove from stand and finish mixing with a rubber spatula.
- Pour the mixture into the prepared pan. Cover tightly with foil. Place in a roasting pan or fry pan with an ovenproof handle, or handle covered in aluminum foil.
- Place in oven and pour enough hot water to come half way up the side of the pan.
- Bake for 1 hour and 15 minutes.
- Remove from oven and let cake cool in the roasting pan in the water. Refrigerate or freeze until ready to un-mold.
- Serve garnished with berries and coconut sorbet.
(for recipe see here) For Rosh Hashana, I lightly sprinkle some honey over the nuts and herbs before rolling up the dough