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Flourless chocolate cake
Ugat shokolad lelo kemach (עוגת שוקולד ללא קמח): fudgy Passover chocolate and almond cake
In Israel this dense chocolate cake is the dessert of the Passover seder in countless homes, from Tel Aviv flats to kibbutz dining halls, because it needs no flour and only rises on whisked eggs. Dark chocolate, eggs, ground almonds and a little butter bake into a cake with a thin, crackled top and a deep, fudgy middle, rich enough to serve in slim slices with berries or whipped cream. Made with oil instead of butter, it can follow a meat meal. The common mistake is overbaking: take it out while the centre still wobbles slightly, as it sets as it cools. Chef's tip: fold the whites into the chocolate in three goes, the first one roughly, to loosen it, then the rest gently to keep the air.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 7 oz dark chocolate (70%)chopped
- 4 oz butteror 100 ml sunflower oil for a dairy-free cake
- 5 eggsseparated
- 5 ½ oz caster sugar
- 3 ½ oz ground almonds
- 2 tbsp cocoa powder
- 1 pinch salt
- 7 oz fresh berries (optional)to serve
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan). Grease a 23 cm springform tin and line the base.
Step 2: Melt 7 oz dark chocolate (70%) and 4 oz butter in a bowl over barely simmering water, stirring until smooth, then cool slightly.
6 minStep 3: Whisk the yolks from 5 eggs with 3 ⅛ oz caster sugar until pale and thick, then stir in the chocolate, 3 ½ oz ground almonds and 2 tbsp cocoa powder.
4 minStep 4: In a clean bowl whisk the whites with 1 pinch salt to soft peaks, add the rest of 2 ⅛ oz caster sugar and whisk to glossy, firm peaks.
4 minStep 5: Fold the whites into the chocolate in three additions, keeping as much air as possible. Pour into the tin.
Step 6: Bake for 35–40 minutes, until risen with a crackled top, and the centre wobbles only slightly when you shake the tin.
38 minStep 7: Cool in the tin; it will sink and crack, which is right. Serve at room temperature with 7 oz fresh berries.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 28 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flourless chocolate cake take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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