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I am not a fan of cakes that promise chocolate flavor and don’t deliver. This one is a chocolate bomb, with the best crispy edges of any brownie, ever. I call it “zero bowl” because you make it all in the pot you melt the chocolate in!
1 cup (2 sticks) margarine
21 ounces (600 grams) semisweet chocolate
1 and 1/2 cups sugar
5 eggs, beaten
1 tablespoon imitation vanilla extract
1 cup Gefen Almond Flour
1 and 1/2 teaspoons Haddar Baking Powder
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the margarine in a 9×13-inch (20×30-centimeter) baking pan and put the pan in the oven to allow the margarine to melt.
Meanwhile, melt the chocolate in a medium pot over very low heat so it doesn’t burn. Add sugar when almost melted, then stir until fully melted and remove from heat. The mixture should be warm to the touch, but not hot.
Add in eggs and vanilla, then flour, baking powder, and salt. Stir until fully combined.
When the margarine is fully melted, pour the batter into the margarine and spread gently to ensure the batter is even. Bake for 35–40 minutes, until firm to the touch.
Yields 1 cake
Food and Prop Styling by Janine Kalesis Photography by Hudi Greenberger
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Sub with oil? Can u sub with oil? What oil is preferable (on pesach)?
TIA!
I have never tried it, you may be able to. Many times butter/margarine helps make a brownie fudgey and gives it its consistency. If you’re going to try it with oil, I would use a neutral oil such as Cottonseed oil, grapeseed, and safflower oil.
Can I use potato starch instead of almond flour?
I didn’t make it because here in Israel there is no margarine for Pesach. What can I substitute.
I think you should be able to use neutral oil or coconut oil.
A wonderful finished product,, the batter was a bit hard to work with