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A dense chocolate cake, perfect for Passover. 1 cup unsalted kosher for Passover margarine, unsalted butter or plain unsalted margarine Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line bottom of pan with parchment paper and butter the paper. In food processor combine chopped chocolates. Process until finely chopped.
Add 1 tsp cocoa powder to the pan and swirl to coat the inside. Place a few inches of water in a saucepan and cover with a double boiler. Bring the water to a simmer. Add the butter and chocolate to the pan and heat until melted, stirring frequently. Remove from heat and allow to cool. Scrape the chocolate-butter mixture into a large mixing bowl.
A rich, dense flourless chocolate cake is the perfect dessert to serve during the Jewish festival of Passover or whenever you need an impressive gluten-free treat. Gluten free dessert? No one will feel deprived, I promise!
Vanilla extract, which is made with alcohol, is not considered kosher for Passover, so I flavor this flourless chocolate cake with espresso powder.
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