THAT cake – the one passed down generation to generation, and your family waits for all year.
This cake first entered my family’s lives 2 years before I was born. My mom was in the local park trying to let her two young boys run off some of their energy. She met another mom who was there with children about the same ages as my brothers. At a party to celebrate the birth of that family’s third child, my mom tasted a cake and just HAD to have the recipe. This visiting diplomat’s wife said, ‘it’s really my Passover cake, but it’s too good not to have the rest of the year, too.” I think we can all agree that this cake is worth eating, no matter the celebration.
Years later, my mother stumbled across a very similar recipe in The Complete Passover Cookbook and discovered she had unknowingly been making a variant on the famous Maida Heatter recipe! While “the Queen of Cake’s” recipe is dairy, the version in our family uses margarine. When I started baking about four years ago, my mother officially handed the recipe down to me.
I don’t know if people back it the day just weren’t worried about eating raw egg, or if salmonella wasn’t a thing, but if you’re worried about topping your cake with some of the reserved batter, then I recommend buying pasteurized eggs. It really is worth the taste!
As you can see from my mother’s added note, grease your pan really well!
Without further ado, here is my updated recipe:
Recipe: Flourless Chocolate Cake
Ingredients 1 stick of margarine (or butter)150-200 g (5.3-7 oz) chocolate chips6 eggs, seperated133 g (⅔ cup) sugar, divided in half113g (4oz) almond flour Method Preheat oven to 350° F. Melt the chocolate and margarine in a double boiler. Mix in the egg yolks and 66g (⅓ cup) of sugar. Mix in almond flour. In…