Recipe For Parve Chocolate Cake Recipe
|Parve Chocolate Cake Recipe|
This flour-less cake is perfect for Passover as well as perfect for those who have celiac.
I think it would be super with your Swedish Kräm recipe Anders. I have had so many requests for this recipe.
Ingredients are as follows:
- 10 eggs separated at room temp or slightly warmer
- 1 cup (250 ml) sugar
- 6-7 Oz (170-200 g) bitter or semisweet chocolate melted over hot water and cooled - save one square from box to shave over top
- 2 cups finely chopped but not ground pecans (walnuts would be fine) buy large halves not pieces
|Separate Egg Yolks|
|Pour the mixture in to a spring pan.|
|Parve Chocolate Cake and Coffee.|
Turn into greased 10 inch spring form pan. Bake 1 hour (more or less depending on your oven) at 375°F or 190°C till center springs back when lightly touched.
Cool in pan.
For Passover: Use non-dairy topping, spread all over or mound on top, shave pieces of chocolate over top.
Also good with no topping at all