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Rich and decadent chocolate flavor, perfect for Passover.
9-inch springform pan
1 cup non-dairy butter substitute
8 ounces semisweet chocolate, chopped
1 and 1/4 cups sugar
6 large eggs, lightly beaten
Preheat oven to 350 degrees Fahrenheit. Line nine inch springform pan with parchment paper on bottom and grease sides liberally.
Using double boiler or large saucepan over low heat, melt non-dairy butter substitute. Add cut up chocolate and stir until melted. Remove from heat.
Sift in cocoa powder and sugar. Whisk to completely combine.
Add in beaten eggs and whisk until well blended.
Pour batter into prepared pan and back for 35 minutes. Cake should be almost completely firm when done. Do not overcook.
Allow cake to cook in springform pan over a wire rack. To remove from pan, run a knife around the inside perimeter of the pan to ensure no part of the cake is sticking to the sides.
This recipe originally appeared on Yay Kosher.
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can oil be used?
If you choose to use oil, freeze it first.
Does coconut oil work as a non dairy butter substitute?
can i switch the buuter for oil?
I would recommend coconut oil but you should be able to use any oil.