Flourless chocolate cake
1 pound of Passover chocolate
6 ounces of Passover margarine
¼ cup Passover type brandy or sweet Passover wine
6 large eggs at room temperature
Preheat oven to 300 degrees.
Melt chocolate, margarine and brandy on a double boiler. Set aside to cool to room temperature.
Whip the eggs in a clean mixer. The eggs need to whip until they are triple in size. This process will take 15 minutes or so.
Fold the eggs into the chocolate mixture. In a large roasting pan, set 4 to 6 ramekins. Don't crowd them. Pour the batter into the greased ramekins and pour hot water into the roaster until it reaches about half way up the sides of the ramekins. Place roaster in the oven and bake for 30-35 minutes.
Chef Ayelet Danino
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