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8 ounce semisweet chocolate, broken in pieces
Preheat oven to 350°F. Grease 9" round cake pan or springform pan. Dust with potato starch or line bottom with parchment paper.
Melt chocolate with water. Stir in margarine or butter until melted. Cool.
Beat egg yolks with sugar until pale and creamy. Stir in chocolate mixture, cake meal, nuts, vanilla and salt.
With clean beaters, whip egg whites until stiff. Fold egg whites into chocolate mixture and turn into pan. Spread batter evenly. Bake 35 to 40 minutes. Cake will not rise much, but it is very rich, so don't worry. Cool 15 minutes.
Don't worry if a crust forms on top of the cake. Press it down gently but firmly. Invert cake onto serving platter so that the bottom becomes the top. If cake is uneven, press gently to even it. Decorate the middle and around the outside edge with chocolate dipped strawberries or other fruit of your choice. You could melt some white or dark chocolate also, and drizzle over the fruit.
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
3 tablespoons water
1/2 cup unsalted margarine or butter
3 eggs, separated
2/3 cup sugar
2 tablespoons cake meal
2/3 cup ground almonds
1/2 teaspoon vanilla (Kosher for Pesach)
Pinch of salt
Strawberries dipped in chocolate (optional)