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A flourless chocolate cake from Joan Nathan's new cookbook, "King Solomon's Table." Photo courtesy of the author.

This Passover, make a flourless chocolate cake from Joan Nathan

Next week, millions of people will celebrate Passover. But what’s on the table for Seder depends on where in the world you’re feasting.

In her new cookbook, “King Solomon’s Table,” Joan Nathan culls 170 recipes from Passover celebrations through the ages, from Israel to Europe and beyond.

Nathan received this recipe from her friend Injy Farat-Lew, an Egyptian-Jew who grew up in Cairo and Paris. It’s a rich, elegant cake, wonderfully delicate yet sturdy and a relatively simple finale to your Passover Seder — or any other gathering. The consummate hostess, Farat-Lew often serves this cake when entertaining friends at her home on Martha’s Vineyard. Since the cake does not contain any flour, it’s perfect for gluten and gluten-free eaters alike.

Watch PBS NewsHour’s Judy Woodruff talk — and cook — with Nathan on the April 7 episode of PBS NewsHour.

Ingredients

  • 8 ounces (226 grams) good bittersweet chocolate such as Callebaut or Guittard.
  • 8 tablespoons (1 stick/113 grams) unsalted butter or coconut oil
  • 6 large eggs, separated
  • 3/4 cup (150 grams) sugar
  • Pinch of salt
  • 1 teaspoon vanilla
  • Unsweetened cocoa powder for dusting
  • Raspberries and blueberries for topping
  • Whipped cream or ice cream (optional)

Directions

    1. Preheat the oven to 350 degrees and butter a 9-or 10 inch spring-form pan with spray, or a little of the butter or coconut oil.
    2. Melt the chocolate and the butter or coconut oil in a double-boiler or in a microwave for a little more than a minute. Let cool.
    3. In the bowl of an electric stand mixer using the whip attachment, beat the egg whites with 1/2 cup (100 grams) of the sugar and the salt until soft peaks form. In a separate bowl, whip the yolks with the remaining 1/4 cup (50 grams) sugar and vanilla. Using a spatula, slowly stir in the chocolate in the egg yolk mixture. Then carefully fold in the egg whites. Don’t overmix or it will deflate.
    4. Bake for 28 to 35 minutes, or until the cake is fully set around the edges. You want it to be slightly gooey in the center.
    5. Let cool in the pan for a few minutes, then remove from pan and cool completely, and dust with cocoa.
    6. Serve topped with berries and, if you like, with whipped cream or ice cream.

Yields 8 to 10 servings
Recipe courtesy of Joan Nathan “King Solomon’s Table.”

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