Flourless Chocolate Cake

This is my second Passover. We flew to central Florida, I helped cook a Seder with my soon to be mother in law, I read my part of the Hagadah, and vowed to give up wheat, rye, barley, oats, spelt and all things that rise for 7 days.  I think I like Passover, even though it's a horrible (and much needed) reminder of just how much bread, cake, cookies and things that rise I eat on a daily basis.  Of course the first thing I did when we got home on day 2, was figure out something I could bake that didnt involve flour or the "forbiddens" mentioned above.  I ended up with Flourless Chocolate Cake. It turned out great, but only when you bake it in a spring form pan like it says, not in mini cupcake pan in hopes of turning out cute little bite size cakes. (I figured that out the hard way.)

I found this recipe in my new Hip Kosher cookbook.

Flourless Chocolate Cake 

serves 8 (or 16.  its really chocolatey)

8 oz. semisweet chocolate 

1 Tbsp. instant coffee powder

1 cup unsalted butter or margerine

5 large eggs

1 cup sugar

3/4 cup unsweetened cocoa powder

2 Tbsp. cold coffee

* powdered sugar, whipped cream, berries, optional

Preheat oven to 350.  Lightly grease a 9 or 10 inch springform pan and line the bottom with a parchment paper circle.  Grease the circle. 

Put chocolate (I used 1 cup of Ghiradelli semisweet chocolate chips), coffee powder and butter in the top of a double broiler set barely over simmering water and cook until chocolate is melted, stirring occasionally to blend ingredients completely. Remove from heat, let cool slightly. 

Combine eggs, sugar and cocoa powder in bowl and beat with electric mixer for 2-3 minutes, scraping down sides of bowl once or twice until well blended.  Add the chocolate/butter mixture and beat until completely incorporated.   Pour batter into prepared pan.  

Bake for 35-40 minutes or until cake tester comes out with very few chocolate crumbs on it.  Transfer to a cake rack to cool.  Cut around the edges of the cake with the tip of a sharp knife.  Release the sides of  springform pan.  Invert onto plate, remove parchment paper.  

Do not flip cake back over.  The bottom looks much better than the top.  Dust with powdered sugar or serve with whatever you like.