Saturday, March 23, 2013

Chocolate Walnut Flourless Cake

Continuing with Passover Chocolate Recipes today. This Passover Chocolate Walnut Flourless Cake is delicious and gluten-free. I love the texture. You can use an optional jam and chocolate topping or add whipped cream and berries. If this is for Passover, check to see what the main course be pareve.


8 ounces semi-sweet dark chocolate, divided into 7 and 1 oz
7 eggs, separated
3/4 cup sugar, divided
3/4 cup sweet butter (or margarine, softened
1 tsp. grated orange zest
1-1/4 cup toasted walnut pieces, finely ground (whirl in blender)

Optional: 1/4 cup orange marmalade

Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with some ground toasted walnuts.
Melt 7 ounces of the chocolate in a double boiler or a metal bowl over a pan of simmering water; set aside.
Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored.
Add butter (or margarine); beat until light and fluffy.
Add melted chocolate, orange zest, and ground walnuts; mix well.
Beat egg whites in separate small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form (don't overbeat). Gently stir into chocolate mixture. Pour into prepared pan.
Bake 35 - 40 min. or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan.
Gently loosen cake from bottom of pan with spatula; place cake on wire rack.
Cool completely.

Optional topping: ( I have used thick cut Scottish orange marmalade with peel. This works well since it adds tartness and texture)
Microwave jam in microwaveable bowl on high 10 sec. Spread over top of cake.
Melt remaining 1 oz. chocolate; drizzle over cake. Let stand until chocolate is firm.

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