Happy Passover

With Passover underway, those who observe this Jewish holiday have been prepared to replaced their leavened bread with matzo. Last night we celebrated the first night of the holiday at my husband’s uncle’s house. I was on dessert duty, per usual! When searching for a recipe, I was inspired to go with something gluten-free (not just kosher for Passover), so my sister-in-law could it enjoy it, as well. I was directed to this Flourless Chocolate Cake with Chocolate Glaze from Bon Appetit via Smitten Kitchen, and I thought it would be the perfect thing for a family of dessert-lovers. This chocolate cake is just one shade less dense than a traditional flourless chocolate tart, due to the addition of separated and fluffed eggs. But don’t get me wrong, there is no shortage of chocolaty goodness in here; the cake is every bit rich and decadent, with bittersweet cake and a semisweet chocolate glaze. The dessert is best enjoyed alongside a big glass of cold milk.
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Flourless Chocolate Cake with Chocolate Glaze

What You Need

    For the Cake
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
  • 6 large eggs, separated
  • 12 tablespoons sugar
  • 2 teaspoons vanilla extract
  • Springform cake pan
  • For the Glaze
  • 1/2 cup whipping cream
  • 1/2 cup dark corn syrup
  • 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

What To Do

  1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
  2. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  3. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
  4. Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
  5. For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
  6. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
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