Friday, April 18, 2014

Chocolate & Raspberry Cake for Passover

Though a trip to sunny Miami seems to be the direction I want to be heading in, I'm in Montreal making berry Passover cakes in what seems to be a 'bipolar' spring climate. Keeping our spirit's up during this gloomy April consists of continual self-talk like "summer is coming - It better!" or "Playoffs yeay- Go Habs Go!" In the meantime and until summer really kick's in, I am on a mission to exploring simple flour-less cakes in the hopes of delighting my holiday guests in my cozy Cote Saint-Luc kitchen. In a addition to the previous Pavlova meringue cake post, this pareve chocolate and raspberry dessert recipe is a keeper to be enjoyed all year round. The combination of whip cream, chocolate and raspberries is simply DELICIOUS! To turn this thin layered cake into a thicker version, as per preference, simply double the recipe and add 5 minutes more to baking time.

  • 4 eggs
  • 3/4 cup unrefined granulated sugar
  • 3 1/2 oz semi sweet chocolates (at least 70% cocoa solids broken into pieces)
  • 1 cup of ground almonds or hazelnuts
  • 3/4 cup heavy cream
  • 8- 10 oz of fresh raspberries
  • 2 small cake pans 6 inches, greased and lined with parchment paper

  1. Put the eggs and sugar in a heatproof bowl and place over a saucepan of gently simmering water. Beat with a hand-held electric beater for 5 to 8 minutes until very thick and creamy. The mixture should have leave a trail when dripping from the beaters. Remove the bowl from the saucepan and beat for another 3 to 5 minutes until cool.
  2. Put the chocolate in a small heatproof bowl and place it over a saucepan of gently simmering, not boiling water, making sure that the base of the bowl doesn't contact the water. Heat gently until the chocolate has melted. Remove the bowl from the saucepan and stir the chocolate until smooth. Let cool.
  3. Gradually add the cooled chocolate to the beaten egg mixture. Stir in the ground almonds  or hazelnuts, mixing lightly. Divide the mixture evenly between 2 round pans, tap on the counter to remove air bubbles.
  4. Bake in the preheated oven at 350 degrees F for 25 to 30 minutes until well risen and the tops spring back when touched lightly with your fingers Remove from the oven and let cool for ten minutes.
  5. Spread the cream over one layer on the top and garnish with well washed raspberries ( pat dry to remove excess water).  Put the second layer on top and decorate with the remaining cream and raspberries. Store lightly covered in the refrigerator. The undecorated cake will keep for up to 2 days. 

Photos by Leslie Perez | Recipe taken from  Healthy Food for Kids by Rachael Anne Hill. 2005.