Fudgy Flourless Chocolate Cake for Passover

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Preparation

Preheat the oven to 350°F. Grease a 9" round springform pan on the bottom and sides and fit the bottom with a piece of parchment cut to fit.

In a medium microwave-safe bowl, melt chocolate and butter in 30 second intervals, whisking until smooth and making sure the mixture doesn’t burn.

Whisk in the cocoa powder, espresso powder, vanilla and salt. Check that the mixture has cooled off before whisking in your egg yolks. If it feels too hot, let it cool a few minutes mixing them in.

In a large mixing bowl, beat egg whites with the sugar with an electric mixer until they triple in volume and the mixture turns opaque, about two minutes. You don’t want to whip it all the way into a super stiff merengue, but you want to build some body.

Fold in the chocolate batter into the egg whites, working with a third of the chocolate mixture at the time. Mix delicately until they’re just incorporated.

Pour batter into the pan and level with a spatula.

Bake the cake for 30 minutes, until a toothpick inserted in the middle comes out clean.

Let it cool it in the pan for a few minutes and then run a table knife around the inside edge of the pan to help loosen the cake.

Transfer the cake to a serving platter and allow it to cool completely.

For the glaze, microwave cream in a heat-proof bowl at 30 second intervals until it starts to steam. Don’t let it boil over.

Add in chopped chocolate and let it sit in the hot cream for 5 minutes.

Whisk the cream and melted chocolate together until smooth.

Spread the glaze on top of the cake and allow it to set in the fridge for a couple hours before serving the cake.

Serve with fresh figs or berries on the side, or directly on top.