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I was a busy little baker and cook for Passover this year. In addition to my Bubbie's sponge cake I made chocolate dipped macaroons and a flourless chocolate orange almond cake. I found the flourless chocolate cake recipe on Bon Appetit. I have to say the cake turned out really well. It was super moist, like a fudgy brownie.
The orange and the almond taste really came through as well. I used orange sherbet on top but if you can find blood orange or something a little richer that would be good too.
Ingredients:
Pareve Kosher for Passover margarine
1 ¼ cups whole almonds
1 cup sugar
6 oz bittersweet chocolate coarsely chopped
½ cup unsweetened cocoa powder
½ cup orange juice
2 teaspoons grated orange peel
6 large eggs (separated)
1 vanilla bean, split lengthwise
¼ teaspoon salt
Orange sorbet
Directions:
1) Preheat oven to 350F degrees and brush the bottom of a 10 inch springform pan generously with margarine
2) Blend almonds and ¼ cup of sugar in processor until almonds are finely ground then add chocolate and blend until chocolate is finely ground
3) Whisk cocoa, orange juice and orange peel in a small bowl until smooth
4) Combine egg yolks and ½ cup plus 2 tablespoons sugar in a large bowl then scrape in the vanilla seeds
5) Using an electric mixer, beat until yolk mixture is very thick, about four minutes then beat in the cocoa mixture then fold in the ground-almond mixture
6) Using clean dry beaters, beat the egg whites and salt in another large bowl until soft peaks form. Gradually add two tablespoons of sugar, beating until whites are stiff but not dry.
7) Fold whites into chocolate batter in three additions. Transfer to prepared pan
8) Bake cake until tester inserted into center comes out clean, about 40 minutes.
9) Cool cake completely in pan on rack
10) Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates and place a scoop of sorbet on top
