Flourless Chocolate Cake

Ingredients:

• 1 cup granulated sugar
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large egg yolks
• 2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 4 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup unsalted matzoh meal
• 2 tbsp. confectioners' sugar

Makes 10 servings

1. Preheat the oven to 375 F. Line the bottom of an 8-inch springform pan with parchment or wax paper round and spray with nonstick spray.
2. In a medium and heavy saucepan, stir together 3/4 cup of the sugar, the chocolate, water, and cocoa powder. Heat over medium-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth, about 8 minutes. Remove from the heat and whisk in the egg yolks, vanilla and almond extract; set aside to cool slightly.
3. In a large bowl, with an electric mixer on low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to high and beat until soft peaks form, 3-5 minutes. Gradually sprinkle in the remaining 1/4 cup sugar, scraping the sides of the bowl as needed, until it is fully absorbed. Continue beating until the mixture just forms stiff peaks.
4. Add matzoh meal to the chocolate mixture, stirring until smooth. using a spatula, fold in 1/4 of the egg white mixture into the chocolate mixture to lighten it, then fold the chocolate mixture back into the egg whites. Scrape the batter into the pan and smooth the top. Bake until the cake is puffy and a toothpick inserted into the center comes out dry, with a few moist crumbs clinging to it, about 30 minutes. Cool completely on a rack (the cake will sink as it stands).
5. Unmold the cake by sliding a thin knife blade around the sides  to free it from the pan, then release and remove the sides. Sprinkle the top with the confectioners' sugar just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This  gluten-free chocolate cake is heavenly delicious not only for Passover but can be enjoyed year round for any occasion. This cake is like a soufflé because of the combination of whipped egg whites, cream of tartar and matzoh cake meal; plus it puffs up in the oven and falls when it's taken out and the top crackles. AND....this cake has a fudgy taste to it and the combination of the vanilla and almond extract give this cake a nice aftertaste to it. I'm not Jewish and I never celebrated the Jewish holidays but I would totally bake and serve this cake year round regardless of the occasion.