ISO: ISO Cathy's favorite chocolate cake

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elaineta

Well-known member
Cathy, you posted a flourless chocolate cake

from a restaurant that I wanted to make for Passover and now that I am collecting my recipes I can't find it. Could you repost?

I did have a question about the pan size as well.

If I remember it was a 10" pan. What shape is that? I will be cooking at my daughters and she doesn't have a large collection of stuff so I can

either bring something of mine or buy something for her.

Thanks so much.

Elaine

 
Hi Elaine - what's on your Passover menu?

We typically have around 20 to our seder - which features some type of grilled meat (lamb, flank steak, etc.)

I'm thinking of making 'smashed' potatoes as a side, as well as some roasted veggies. Friends and family take care of the other sides.

For dessert I'm trying a new flourless chocolate cake that someone here posted (don't remember it's name off-hand or I would post a link to it) and a lemon-ginger mousse I just ran across this morning while browsing through the latest Food & Wine issue.

Deb

 
Yes, that's it and some answers

Elaine, this is a GREAT flourless chocolate cake recipe. No tweaks necessary. Use really good chocolate and really good quality butter. I use a 10" round silicone pan but the shape is really insignificant.

The secret to good success with this "cake" beside using good ingredients is to beat the bejeebers out of the sugar and egg mixture. I let it go at least five minutes at top speed on my KA mixer. You must get to a "ribbon" stage in order to find the right consistancy in the finished product.

Good luck!

 
Thanks Lisa and Cathy. Let you know what happens. I read the recipe in another place too - I think..

you sent it for Moyn (who I hope is lurking and well) and Richard.

Thanks again

 
Passover menu

Sounds good. We also have about 20. My sister is
bringing brisket which she excells at making. I
usually do the leg of lamb but last year we didn't get to the states and my son-in law grilled the lamb and I heard it was great so
I am having him do it as well. I will do a chicken recipe - I think I may do a hoisin chicken recipe that I copied yesterday. It is for breasts but I will use parts and tweak what is necessary.
Of course, chicken soup and canadalah (matza balls). I have the best recipe which I can post if anyone wants. They just float.
I am thinking of chopped liver since no one really wants the gefilite fish.
SAlads are taken care of by a gourmet cook friend of my daughters.
Sides - I am still thinking about. Maybe Evelyn's briami or sweet and reg. potatoes baked
in cream.
Dessert is traditional with us. Strawberry shortcake of a sort(base is from matza meal) with a recipe I use from a cookbook of my mothers from 1936. And this year I am adding the
chocolate cake. It works out to not too much cooking for me so I can enjoy my grandaughter as well.
Happy holiday - hag samach

Elaine

 
I'd love the soup/matza ball recipes...

on a sad note I need to make it this year. My wonderful m-i-l always brought this part of the meal but she passed away a week ago and has been very ill for a long time. She will be greatly missed at this year's seder.

How does your sister make the brisket (meaning - is there a sauce)?

I spent Passover in Ramat Gan (actually - in the town next to it but I can't think of the name of it) about 10 years back - had a wonderful time. So fun that EVERYONE gets ready for the holiday.

Debra

 
Hi, I'm new but I have a great flourless chocolate espresso tort

I make this for my husband's birthday whenever it falls on Passover.
I'm a looong time lurker. I love this site, everyone is so interesting and the recipes are great!

Flourless Chocolate Espresso Tort
makes 12 servings

1 lb. dark or semisweet chocolate
4 ounces butter
4 ounces espresso or strong coffee, cooled to lukewarm
1 cup sugar
8 eggs

5 ounces dark chocolate for glazing
5 ounces butter, for glazing

Melt the 1 pound of chocolate and 4 oz. butter together in the microwave. Place in the bowl of a mixer. Add the coffee slowly, then the sugar. Whip mixture on low. Add the whole eggs, one at a time. Pour into a greased 9 inch springform pan. ( You can cut a piece of baking parchment to fit the bottom of the pan, if you want to). Bake at 350 degrees for 60 to 70 minutes. Put a cookie sheet under your pan in case it drips. The top will turn dull and the center will be shiny when done.
The top will rise and crack. When you take it out of the oven, press the top down gently. When it has cooled, turn it over onto a plate so the top is now the bottom.
Glaze
Melt 5 oz chocolate over low heat or in the microwave. Add 5 oz butter, piece by piece and blend in. Use a sharp knife to trim the sides of the cake. Pour the glaze over the cake. Use a spatula to smooth the top and sides. The glaze hides flaws.

 
Yes, you can use butter, but,

if you keep kosher, you can't ever have dairy and meat in the same meal.

 
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