In 2021, the Jewish holiday of Passover begins Saturday, March 27, and ends April 4. A scratch Jewish deli and bakery in Charlotte has been busy filling orders. Meshugganah let QC@3 hang out with them in the kitchen as they got ready for Passover Seder. That’s the feast that marks the beginning of Passover. They also gave us a recipe to try out! If you try it, snap a picture and share it with us.
Passover Flourless Chocolate Cake
Yield: 1 cake/ 8 servings
1 ½ cups (255g) semisweet or bittersweet chocolate chips
12 tablespoons (169g) unsalted butter, room temperature
1 ½ cups (224g) granulated sugar
3/4 teaspoon salt
1 ½ teaspoon vanilla extract, optional
2 egg yolks
3 egg whites
1 ½ cups (43g) Dutch-process cocoa
- Preheat the oven to 350°F. Lightly grease a metal 8″ round cake pan.
- To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the
butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary.
You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a
- Stir in the egg yolks, sugar, salt, and vanilla.
- In a mixer with the whip attachment, whip the egg whites till medium stiff. Fold into the batter
with a rubber spatula.
- Fold in the cocoa powder.
- Spoon the batter into the prepared pan.
- Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at
least 200°F on an instant-read thermometer inserted into its center.
Remove it from the oven, and cool it in the pan for 5 minutes.
- Once cooled top the cake with whip cream & strawberries or get creative with any pairing your
Happy Baking! ❤