Make this versatile cake with butter for a kosher Passover dairy dessert or with pareve (nondairy) margarine so you can indulge after a Passover Seder. Choose bittersweet chocolate that is kosher for Passover and nondairy. And if you don't celebrate Passover, this is a fantastic fudgy dessert for any occasion.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2012
Ingredients
Chocolate Espresso Glaze :
Method
In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.
Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.
Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.
Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 122 mg
- Sugars 26 g
- Protein 4 g
- Calories 343.0
- Total fat 24 g
- Potassium 203 mg
- Cholesterol 63 mg
- Saturated fat 7 g
- Total carbohydrate 30 g
%RDI
- Iron 14.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 24.0
