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No flour, no matzah meal and no ground nuts! This cake is for the real chocolate lovers amongst you and perfect for Passover.
7 ounces semi-sweet dark chocolate
1/2 cup very strong brew coffee
1 cup sugar
1 cup B’gan brand (soft) margarine
4 large eggs
Preheat oveno 350 degrees Fahrenheit. Spray baking pan or place soft margarine in waxed paper and grease pan. Wrap foil around bottom one inch of the pan. Set aside.
Beat margarine and sugar together in bowl of mixer.
Place chocolate and 1/4 cup coffee together in microwave safe bowl. Place in microwave and heat for two to two and a half minutes or until you can stir the coffee and chocolate together and they are completely smooth. (You can also melt chocolate and coffee together in a double boiler.) Add remaining 1/4 cup coffee and stir again. Let chocolate cool for five minutes.
Add eggs, one at a time, to beaten margarine and sugar. Beat well after each addition.
Add chocolate mixture and beat again until all ingredients are well blended.
Pour into prepared pan and bake for 45 minutes. The top will rise and separate from the rest of the cake. Remove cake from the oven and cool on rack. The top will fall after some time out of the oven. When the cake has completely cooled, unsnap spring form pan and push the bottom through the ring. The cake is so moist that I don’t even try to take it off the bottom of the pan. I put it on a beautiful serving platter and surround it with fruit.
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