17
Mar
10

Flourless Chocolate Cake


[Passover is fast approaching, I thought this would be a good time to start posting some great Peissach recipes. My good friend Daniel Ronay, has consented to share an easy, delicious, recipe with us.

Mr. Ronay conditor (baker) extraordinaire is a fourth generation baker. He has been in the industry for over three decades and  brings his family’s’  European baking expertise  to today’s delicacies. A graduate of AIB (American Institute of Baking), Mr. Ronay has been involved in every aspect of the industry from wholesale to retail. His knowledge, experience and delicious products have made him the go to consultant in the industry. CS]

Daniel's photo of the recipe below

Flourless Chocolate Cake

8 Large eggs (cold)
1 pound bittersweet chocolate or semi-sweet chocolate
½ pound unsalted butter. (if you’re making it parve, then substitute margarine)
¼
cup strong coffee or liqueur (optional)
confectioner’s sugar or cocoa powder for decoration

Preparation

1 - Line the bottom of an 8” springform pan with parchment paper. Cover pan underneath and sides with heavy aluminum foil.

2 – Beat the eggs with a hand held mixer or if you have a stand mixer with a whip attachment. Depending on your mixer it could be 5 min. Look for the eggs to double in volume.

3 - Melt the chocolate and either margarine or butter (add the coffee liqueur) in a double boiler. DON’T HAVE A BOUBLE BOILER? à Take a metal or a heat proof bowl, set it over simmering water. Be careful  that the water does not touch the bowl. If you like the temperature should be about 115 F.

4 - Once the chocolate/fat mixture is melted and homogeneous. Fold in about 1/3  of the egg foam into the chocolate using a rubber spatula. Fold in another 1/3 of foam and then the last of the eggs. Try to get rid of the egg streaks but remember to fold in the eggs.

5 – Scrape the batter in the springform pan, and smooth the surface out. Put the springform pan in a roasting pan and set the roasting pan in the oven. Pour enough hot or boiling water in the roasting pan to come about half way to the side of the springform pan. Bake at 325F. The cake will rise slightly. There will be a light crust on the cake surface like a brownie and the edges look like they are setting. If you have an instant read thermometer, look for a temperature of 140F. This should take about 22-25 min depending on your oven

6 - Cover and refrigerate overnight, this way it can mellow. Before serving remove the springform pan, peel off the parchment paper. Put the cake on a fancy serving platter. Here is where your imagination and artistry can be used. Sprinkle powdered sugar of cocoa powder for a nice presentation. Use a doily or a stencil as an added design

Enjoy!

Daniel Ronay


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