Passover is my favorite excuse to bake decadently rich flourless chocolate cakes. This year, I wanted to lighten things up a bit, so I decided to add almond meal to my standard flourless chocolate cake. The result was a happy surprise. I call it my Chocolate Crackle Cake!
This dessert is a moist and delicious way to end the Seder meal. It’s also gluten free! The almond meal lightens up the texture, making it less dense and heavy than some other flourless chocolate cakes. The top will crackle a bit as the cake cools, creating a crispy sugar-dusted “shell” for the cake. A tart and refreshing raspberry coulis with a fresh raspberry and mint leaf garnish completes the dessert. Sounds fancy, but it’s not too complicated– promise! 🙂
This is my last Passover recipe for 2011. On Friday, I’ll be posting a holiday recap with links to some of my favorite Passover recipes from the past two years. I hope these blog posts have been helpful to you as you plan your Seder menu and a week of Passover meals. Looking forward to doing it again next year. Sending you all a big hug from the heart of Israel!
Note: If making for Passover, make sure all ingredients are approved Kosher for Passover. If you can’t find Passover powdered sugar (aka confectioner’s sugar), you can easily make your own by combining 2/3 cup sugar with 1 tsp potato starch in a blender – blend on high speed until powdery.
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- 1/2 cup unsalted butter or margarine (1 stick)
- 9 oz bittersweet chocolate (dairy or pareve)
- 1/4 cup milk or unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar, divided
- 1 1/2 cups blanched almond meal
- Powdered sugar for dusting
- Nonstick cooking spray
- 2 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tsp fresh lemon juice
- Preheat oven to 350 degrees F. Line the bottom of your cake pan with parchment paper. Grease the parchment paper and inner walls of the pan with nonstick cooking spray.
- Melt the butter or margarine in a saucepan over medium heat. Cut the chocolate into large chunks and add it to the pan. Stir until melted. Add milk or almond milk, vanilla and salt and stir until everything is melted together and smooth.
- Remove from heat. Pour chocolate mixture into a large mixing bowl.
- Separate the eggs. Using an electric mixer, beat the egg whites along with ½ cup of the sugar until soft peaks form.
- In a separate bowl, beat the egg yolks with the other ¼ cup of the sugar till the mixture turns creamy and light yellow.
- Break up any chunks in the blanched almond meal with a fork or your fingers, then fold the almond meal into the melted chocolate mixture.
- Fold egg yolk mixture into the batter.
- Fold half of the beaten egg whites into the batter, then fold the remaining egg whites until just combined.
- Mixture should be light and airy from the egg whites. Do not over-mix. Fill prepared baking pan with chocolate cake batter. Smooth the surface of the cake with a spatula or spoon.
- Place in the oven and bake the cake at 350 degrees F for 45 minutes, or until a toothpick inserted into the cake comes out clean. Remove cake from oven and let it return to room temperature.Cake will deflate slightly and the top of the cake will “crackle” as it cools. If you prefer a cold dessert, chill cake in the refrigerator overnight.
- Before serving, dust the top of the cake with powdered sugar.
- Combine raspberries, sugar and lemon juice in a food processor and puree ingredients together.
- Strain mixture into a bowl through a fine mesh sieve, pressing down on the solid ingredients and agitating the mixture to extract as much syrupy juice as possible.
- Dispose of the solids. The syrup is your coulis.Store coulis in a sealed container in the refrigerator.
- Use a long sharp knife to cut the cake. Place each slice on a dessert plate drizzled with raspberry coulis, garnished with fresh raspberries and mint leaves.