Recipe by Studentchef
I just cut this out from the Montreal Gazette the other day, and is kosher for Passover. This may not be something I'll be making in the near future, but maybe some one else will put it to good use. The zaar editors won't let me put this in the list of ingredients, but the confectioner's sugar has to be kosher for Passover.
Top Review by mliss29
I made this last week and forgot to put in the cocoa powder! I didn't realize that til it was cooling and had been dusted with powdered sugar. I did have to bake it for probably close to an hour to get "a good crust" on it. It was still very moist in the middle, but it tasted great! Because I had tagged it for *Sweet Traditions Game*, messing it up seemed a good excuse to make it again! Yay! Today I used semi-sweet chips because I had those on hand and remembered the cocoa powder. I baked it for about 40 minutes and thought it looked like it had "a good crust." But when we cut into it, it was like molten chocolate in the middle AND it was DELICIOUS!!! So, really, I declare this cake Fool-proof! lol! An intentional change I made was to just use 5 whole eggs instead of messing around with eggs & yolks.
- passover cake crumbs, for dusting
- 6 ounces bittersweet chocolate
- 3⁄4 cup unsalted butter, plus extra for greasing
- 1 cup sugar, plus
- 2 tablespoons sugar
- 4 egg yolks
- 2 egg yolks
- 1 orange, zest of
- 1⁄2 cup unsweetened cocoa powder
- confectioners' sugar, for dusting
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Butter a 10 inch round cake pan and dust with Passover cake meal.
- Line the bottom of the pan with parchment paper, then butter and dust the parchment paper.
- Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth.
- Remove from double boiler and whisk the sugar and orange zest into the chocolate mixture.
- Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and the batter until totally smooth.
- Pour the batter into the pan and bake for approximately 35-40 minutes or until the top has formed a good crust.
- Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioner's sugar.
- Serve with candied orange peel, and vanilla ice cream or whipped cream.