Tag Archives: Passover

Passover Baking–Flourless Chocolate Cake

21 Apr

My refrigerator is still full of my chocolate covered cake balls. Since it’s Passover, however, I can’t eat any baked goods that contain flour. Every time I open the fridge to reach for some charoset to put on my matzo, those cake balls stare back at me. But sulk no more, fellow Passover-ians! Today I am here to share with you flourless chocolate cake, which is just like is sounds: There is no flour! Just eggs, chocolate, butter and sugar, aka things you can eat during this week. This cake is VERY rich due to the large amount of eggs (6 of them!) and all the butter and chocolate, but just chalk it up to the fact that we’re not eating any carbs this week. This recipe is a great one to keep in your cookbook year round for a special occasion, or if you have a friend who can’t eat gluten, for example. A fair warning: make this cake when you have a lot of time, because it takes 90 minutes to bake. Recipe from the lovely folks at the Food Network Kitchens

Hang in there my Jew friends! There is light at the end of the tunnel!


12 ounces bittersweet or semisweet chocolate (chopped)

1 1/2 sticks unsalted butter

1/4 teaspoon salt

6 large eggs

1 1/2 cups granulated sugar

Powdered sugar and/or coco powder for dusting (if desired)


Pre-heat oven to 325. Grease (and flour once Passover is over) a 9 by 2 inch springform pan (cheesecake pan)

Put the chocolate, butter and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more.  (If you prefer, you can use the doubler boiler method:  put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.)

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes.

Fold the melted chocolate into the whipped eggs until evenly combined.

Bakers Note: Folding an ingredient in is different than simply mixing. Watch this video to learn how to fold your chocolate into eggs…

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

I have to admit, my cake didn’t look the best when it came out of the oven (it had this weird crust-like thing on the top), but once I cut the top off, the gooey and rich chocolate cake emerged. I am in love with this cake, and although it is quite unhealthy (lots of gym visits in my future!) one little sliver of cake is more than enough to satisfy me. I hope you guys enjoy this recipe and continue to have a wonderful Passover.

Happy Baking! Remember, it’s a cake walk! Have fun with your dessert-making experience!


Passover Baking: Macaroons

19 Apr

Today marks the first day of Passover. If you’re observing this holiday, you know that this means there are TONS of food you can’t eat, including lots of baked goods. No cake, cookies, brownies, pies, etc. Even though Passover impedes what you can bake–and eat–on Passover, there is still the holiday dessert staple that everyone, not necessarialy those observing the holiday, love: macaroons!

Macaroons come in a variety of flavors: regular, chocolate, espresso… but the classic is plain coconut, and is my favorite. The cookies are super easy to make and absolutely delicious. There is no way that you’ll be able to eat these only once a year! I found this recipe on Orthodox Union


2 cups packaged shredded coconut
1/2 cup sugar
3 egg whites
pinch of salt


Pre-heat oven to 325 degrees.
In a bowl, mix coconut, sugar and salt together.
Add egg whites and mix together until a “dough” is formed.

Separating Egg Whites

Work the dough into small balls using your hands, and place on a lightly greased cookie sheet
Baked 20 minutes, or until macaroons are lightly golden.

Enjoy after a delicious sedar meal (perhaps with some Manischewitz?) Keep checking back for Passover-friendly posts this week! And check out my friend’s blog Novice Noms for more Passover recipes!

Chag Same’ach my fellow Jews!

Remember–It’s a cake walk!

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