This excellent cake is perfect to serve at Passover, or to guests who can't eat wheat!

Cook Time: 30 minutes

Ingredients:
•8 1-oz. squares semisweet chocolate, chopped
•1 cup unsalted butter
•1 1/4 cup sugar
•1 cup cocoa
•6 eggs, beaten
•1/2 tsp. salt
•2 tsp. vanilla

Preparation:
Preheat oven to 300 degrees F. Using solid shortening, grease an 8" cake pan or spray w/Pam and dust with cocoa; set aside.
In microwave, melt chocolate and butter in bowl on medium power, stirring once, until melted. Add sugar, cocoa, eggs, and vanilla and mix well. Pour into prepared pan. Bake at 300 degrees F for 30 minutes. Cool for 5 minutes, then turn out onto a wire rack and cool completely. This isn't a high cake because there's no flour.
Serve with vanilla or chocolate ice cream or whipped cream if desired. Garnish with sliced strawberries.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I have had this dessert several times and it is always very good. It is on the menu at our summer resort and when I first saw it, I wasn't sure what to expect, but was pleasantly surprised. It is also a great choice for someone who has Celiac. Thanks for posting the recipe here. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Thanks for starting this thread Contessa...
Passover begins next Monday night and I'm looking for some dishes to serve to guests who while not vegan, favor less meat in their diet...do you have any favorite dishes either main course or sides you can share?

Hi Contessa...this sounds wonderful. Question-- the cocoa is it unsweetened? Dutch Processed?

Thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Sorry for the late response. I haven't been on for a while...
Always unsweetened cocoa unless the recipe calls for that specifically. It's a really good cake and keeps well. Only problem is....there's never any left over.
Enjoy!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This recipe is absolutely delicious...no one will feel deprived of anything...every chocoholic LOVES it, it is very easy to make!

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream

Topping (optional)
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: one 8" cake, 12 rich servings.