This is the third flourless chocolate cake I baked for the Passover Seder I attended last night. The first, from one of America's best bakers, was just 1/2-inch high. "Cut it into tiny squares and call them brownies," said my husband. But they were too thin -- even for brownies.
The second was made with ground almonds and it wasn't much better, also from another famous cook. Finally, I turned to a "Better Homes and Gardens" clipping I pulled out last month and made Judy Bart Kancigor's "Too Good To Be Called Passover Cake." It's dense, baked in a water bath, and really luscious. The only change I made was to bake it longer than she suggests. Kancigor's recipe calls for 25 to 30 minutes in a water bath. It needs closer to 1 hour. After it cooled, I dusted the top with unsweetened cocoa powder and confectioners' sugar.
Third time's the charm.
Too Good To Be Called Passover Cake
Butter (for the pan)
8 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
1 1/3 cups granulated sugar
1/2 cup water
1 cup (2 sticks) unsalted butter, at room temperature
Unsweetened cocoa powder (for sprinkling)
Confectioners' sugar (for sprinkling)
1. Set the oven at 350 degrees. Butter an 8-inch springform pan, line the bottom with a circle of parchment paper, and butter the paper. Wrap 2 layers of foil around the bottom of the pan. Bring a tea kettle of water to a boil.
2. In a food processor, combine the unsweetened and semisweet chocolates. Pulse until finely chopped.
3. In a saucepan, combine the sugar and water. Set over low heat until the sugar dissolves. Turn up the heat and bring to a boil.
4. With the processor running, add the boiling sugar syrup through the feed tube. Add the butter, 2 tablespoons at a time, followed by the eggs, one by one.
5. Pour the batter into the pan. Set it in a roasting pan. Carefully pour enough water around the cake pan to come halfway up the sides of the pan. Bake the cake for 50 to 60 minutes or until a knife inserted into the center of the cake comes out with just a few specks clinging to it. Remove the cake from the water and set it on a rack to cool.
6. Unlatch the sides of the springform. Use a wide metal spatula to slide the cake (without the paper) onto a cake plate.
7. Dust with unsweetened cocoa powder and confectioners' sugar. Adapted from "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family"
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