matzoh
When the Israelites had to leave Egypt in a hurry, they didn’t have time to allow their bread to rise, hence matzoh. How come, I’ve always wondered, that most recipes for flourless chocolate cake, that modern staple of Passover dessert, starts by instructing the cook to butter a springform pan?
Springform Pan
A springform is a two-piece pan with removable sides and a bottom that detaches when you open the latch on the side so that the cake sits neatly on the base. The pan is handy but not small, hardly the item one would grab while struggling to round up the children and, perhaps, the odd goat.
If I were a food historian, I’d try to figure out when the springform came into use and then into the kitchens of modern Jewish households. But, since I’m not, I’ll simply give you this recipe for a really good flourless chocolate cake. Yes, you need a springform but hey, it’s 2011 and acquiring one doesn’t mean leaving your country, only a trip to the store.
Flourless Chocolate Cake
1 cup (6 ounces) chopped semisweet chocolate
1/2 cup (1 stick, 4 ounces) unsalted butter (if you’re a stickler for tradition, substitute margarine or a butter substitute)
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional but a good idea
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Raspberries for the top
Preheat the oven to 375°F. Lightly grease an 8″ springform 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. 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 open the springform. Allow the cake to cool completely. Arrange raspberries on top or piled decoratively on the side.
Yield: one 8″ cake, 12 rich servings.
Flourless Chocolate Cake with Raspberries