Flourless cakes are delicious year round but on Passover they are a great addition to any mom or dad's recipe repertoire. Boxed Passover cakes and dessert always look great on the package but inevitably don't make the grade once you taste them. Very often potato flour is used as a substitute for flour in these recipes. Ew. Just ew.
This delicious flourless chocolate cake is guaranteed to delight your family and guests. Silky soft, rich chocolate with a hint of mint in every mouthful. It's fabulous enough that we make it all year long!
Ingredients:
6 tablespoons butter
1 1/2 cups semisweet chocolate chips (300 g)
1 1/2 teaspoons peppermint extract
6 eggs, separated
1/2 cup sugar
Whipped cream, for serving
Peppermint candy, crushed
Preheat oven to 275°F. Butter sides and bottom of 9-inch spring form pan.
In large microwave safe bowl, melt butter and chocolate chips, pausing microwave to stir as chocolate melts. Remove and stir until smooth.
Whisk extract into egg yolks and stir into chocolate mixture. Set aside. In another bowl, beat egg whites. When soft peaks form, gradually add sugar and continue beating until stiff peaks form.
Fold one-third of whites into chocolate mixture then fold this mixture into remaining egg whites.
Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool to room temperature on rack. Remove cake pan rim. Serve with whipped cream and crushed peppermint candy.
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