Flourless Chocolate Cake

Kosher for Passover. Makes one 9” Cake

Ingredients

12 eggs
1 1/2 cups (300g) granulated white sugar
1/4 tsp salt
3/4 cup (300g) margarine
3 1/4 cups (600g) dark chocolate chips or dark choclate morsels

Instructions

Heat: Pre-heat oven to 350 F.
Mix: In a stand mixer using the whisk attachment, whisk eggs and sugar on high speed for 5-7 minutes, or until light and fluffy.
Melt the margarine and the chocolate together in the microwave for 30 second increments and mix in between in time until you have a smooth melted mixture. If you don’t mix in between, the chocolate will burn on the bottom. Using a spatula, gently fold the melted chocolate and margarine into the egg and sugar mixture, being careful not to deflate the batter.
Bake: Spray a spring form pan with cooking spray and line the bottom with baking paper. Pour the batter into the pan. Bake for 45-50 min until you see a crust around the sides.
Decorate: Let cake sit in the fridge overnight or for 4 hours to let the chocolate set. Decorate with powdered sugar or pour a layer of chocolate ganache over the cake and decorate with chocolate shavings and berry garnishes.

Chocolate Ganache

1/2 cup heavy cream or coconut cream
8 oz chocolate chips/morsels
1 tsp instant coffee

For the ganache, cook the cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.