While I am still working on my gluten free matzo balls recipe, I thought I would share this wonderful gluten free flourless chocolate cake recipe with you all, but especially my Jewish readers. During Passover, it customary not to bake with certain grains. Some refrain from consuming grains altogether. Another custom is once matzo meal touches water it must be cooked within 18 minutes. In addition, yeast is avoided, and some avoid all leavening ingredients such as baking powder and/or baking soda. Despite my lack of knowledge for baking for Passover, I believe that this recipe pleases all. Happy flourless, leaven-free baking to you. I hope you all enjoy it whether you’re Jewish or not.
A naturally gluten free flourless chocolate cake recipe sure to please all Jews of all denominations, as well as others!
- 1 lb. gluten-free semi-sweet chocolate, chopped (or chips) OR 6 Tablespoons gluten-free cocoa powder + 1/4 cup cooking oil + 7 Tablespoons sugar)
- 10 Tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 2 Tablespoons sugar
- 4 eggs, separated, at room temperature
- 1 cup sugar minus 1 1/2 Tablespoons
- 1 1/2 Tablespoons potato starch
- Heat oven to 425°F; oil the bottom of an 8-inch springform pan; line it with parchment paper; and oil the top of the parchment paper.
- Add the chocolate to a large heat-proof bowl; boil a pan of water that it will rest on top of; lower heat to simmer; allow chocolate to melt. Once you see that it is melting on the bottom of the bowl, stir. You may also use a double boiler. (If using cocoa powder ingredients, stir and melt them in the bowl.)
- Remove the bowl from the pan; add butter, sugar, and egg yolks (one at a time); whisk well, after each addition.
- In the bowl of your mixer, beat egg whites until they reach between soft and stiff peaks; fold into chocolate mixture.
- Pour batter into prepared pan; bake for 15 minutes.
- Transfer cake to a cooling rack; once cooled completely, loosen cake from sides of pan; remove outer ring; transfer to a serving plate; and dust with powdered sugar.
- Pulsate sugar and potato starch in a blender or food processor until fine in texture. This may take several minutes.
Add 1 cup toasted ground nuts, 1 additional egg, and 2 tablespoon of liquid (water or coffee when melting chocolate) to the batter. To toast nuts, add them to an ungreased skillet and fry, turning frequently for about 5 minutes. In addition, you may add 2 cup ground nuts, 2 additional eggs, and 1/4 cup liquid. I like to use blanched almond flour.
Frost the sides of cake with Chocolate Ganache or Dairy-Free Chocolate Ganache.
***Be sure to use Kosher and gluten free ingredients.***
Please vote in the Best of the Gluten Free Awards; and please keep Carla’s Gluten Free Recipe Box in mind in the Best Gluten Free Blog category (towards the end of the survey). Visit http://bestofglutenfreeawards.com through March 31, 2013.
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