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Passover Flourless Chocolate Cake
Provided by: Chef Jo-Ann Markovitzky
11 ounces bittersweet chocolate, broken up
5 1/2 ounces kosher margarine
2 tablespoons Grand Marnier or other orange liqueur
6 eggs, separated
1 egg white
1 cup sugar
1 pint blueberries or raspberries
1 pint strawberries
1 tablespoon sugar
1 tablespoon Grand Marnier or other orange liqueur
Preheat the oven to 350 degrees. Grease a 10-inch round springform pan, and line the bottom with parchment or wax paper. Place the chocolate and margarine in a metal bowl, and place over a pan of simmering water. When it's melted, stir in the liqueur. Set aside in a warm place.
Beat the 6 egg yolks together with 1/2 cup of the sugar in a bowl, until the mixture turns lemon-yellow. In another bowl beat the 7 egg whites together; when soft peaks form, add another 1/2 cup sugar, and beat until medium peaks form.
Fold the egg-yolk mixture into the chocolate; then fold in the meringue, a third at a time. Pour batter into prepared pan and bake for 20 minutes. Reduce the oven temperature to 300 degrees and bake for another 20 minutes. Reduce the oven temperature to 250 degrees and bake for a further 50 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan, and then remove.
Clean and cut berries to desired size. Toss in a bowl with the sugar and liqueur, and allow to sit for 10 minutes.
Slice the cake into 8 pieces. Spoon berry mixture gently over each slice.