A Lighter Flourless Chocolate Cake...

My aunt and uncle hold a Passover Sedar every year. I always make potato pancakes and a couple of different desserts. I had a great idea this year to make an apple crisp. I thought I'd use Matza cake meal for the flour. I baked up a trial run using 2 apples that I sauteed in a skillet. I made a really nice topping with the cake meal, almonds, brown sugar and oats. I was so proud of myself. Then I had a though " Hmm, I wonder why no one ever serves crips for Passover". Well, it turns out that oats are one of the ingredients that are not allowed. So, then I thought I'd make a flourless chocolate cake. The only problem is those cakes are usually so rich and heavy, more candylike( think truffle) than cake. I wanted something light and chocolatey. Enter Martha Stewart. I received an email with Passover Dessert suggestions and this cake was one of them. It was light, chocolatey and just what I wanted. It only has a few Tbls of butter and relies on egg whites for lift. I served the cake with a goat milk caramel sauce and some whipped cream. The recipe contains an espresso glaze, but I left that off. Unbaked

Baked

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table. Martha Stewart Living, April 2008 Yield Serves 8 FOR THE CAKE 3 tablespoons unsalted butter or nondairy margarine, plus more for pan 6 ounces bittersweet chocolate, chopped 6 large eggs, separated, at room temperature 1 cup granulated sugar 3 tablespoons instant espresso powder 1/4 teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter or nondairy margarine 2 teaspoons vanilla extract 1/3 cup heavy cream or plain soy milk 1/3 cup granulated sugar 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt Directions 1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. 2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute. 3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. 4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment. 5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.