Prep 25 mins
Cook 30 mins
It is really hard to make chocolate desserts that are free of milk, soy and wheat. This cake, while it doesn't have quite the nice texture that you would get using butter, is certainly sufficient.
- 4 ounces unsweetened baking chocolate
- 1⁄2 cup canola oil
- 1 cup sugar
- 3 large eggs
- 1⁄2 cup unsweetened cocoa powder, plus additional for sprinkling
- Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
- Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
This has been a hit every time I've made it. I have also used bittersweet chocolate instead of unsweetened (can't always find pareve unsweetened when I want it), and cut down considerably on the added sugar. Most recently, I wanted to use up some Passover "leftovers," so I experimented by adding chocolate chips, banana slices, and walnuts. I had to increase the baking time quite a bit, but it came out absolutely delicious and my guests all raved.
Thank you for a great recipe!
I made it for a Passover (flour-free) dish for diners who are lactose-intolerant. I sprinkled sweetened cocoa powder on top. It was a huge success and 6 out of 7 diners loved it, regradless of allergy requirements. Even the hard-to-please claimed it was as good as any good restaurant dessert. Only one diner found it too sweet.