This recipe is from Bon Appetit. I wanted to make a gourmet flourless chocolate cake for Passover and this recipe did the trick. The cake is moist and fudgy almost like a brownie. The orange and almond taste really came through well. It was a great addition to the Passover desserts I made.
If you can find a blood orange sorbet that would also be good on top or on the side of the cake.
Pareve Kosher for Passover margarine
1 ¼ cups whole almonds
1 cup sugar
6 oz bittersweet chocolate coarsely chopped
½ cup unsweetened cocoa powder
½ cup orange juice
2 teaspoons grated orange peel
6 large eggs (separated)
1 vanilla bean, split lengthwise
¼ teaspoon salt
- Preheat oven to 350F degrees and brush the bottom of a 10 inch springform pan generously with margarine
- Blend almonds and ¼ cup of sugar in processor until almonds are finely ground then add chocolate and blend until chocolate is finely ground
- Whisk cocoa, orange juice and orange peel in a small bowl until smooth
- Combine egg yolks and ½ cup plus 2 tablespoons sugar in a large bowl then scrape in the vanilla seeds
- Using an electric mixer, beat until yolk mixture is very thick, about four minutes then beat in the cocoa mixture then fold in the ground-almond mixture
- Using clean dry beaters, beat the egg whites and salt in another large bowl until soft peaks form. Gradually add two tablespoons of sugar, beating until whites are stiff but not dry.
- Fold whites into chocolate batter in three additions. Transfer to prepared pan
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake completely in pan on rack
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates and place a scoop of sorbet on top