Flourless chocolate cake for passover

Yield: 1 Servings

Measure Ingredient
2 cups (12 oz) semisweet chocolate chips
½ cup Butter; plus extra for coating
¼ cup Sugar
¼ cup Water
1 teaspoon Instant coffee granules
3 Eggs
Whipped cream for topping

Preheat the oven to 425 F. Butter the bottom and sides of a 9- inch pie plate.

Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.

In a medium sized saucepan, combine the chocolate chips, ½ C butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.

Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.

When ready to serve, remove the cake from the refridgerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with whipped cream.

NOTE: For those who wish to make it pareve, I think it would be simple enough to substitute an appropriate margarine, and non-dairy whipped topping for the butter and whipped cream.

From: leiba@...

Posted to FOODWINE Digest by Ana Kurland <akur@...> on Nov 18, 1997

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