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.

 

 

Flourless Chocolate-Orange Torte

Ingredients:

Torte:

1/2 cup trans-fat-free margarine

1/4 cup granular sugar substitute

4 eggs, separated

3/4 cup ground almonds

1/2 cup matzoh cake meal

4 oz. bittersweet chocolate, finely chopped

1/2 tsp vanilla extract

1 tsp grated orange zest

1/4 cup fresh orange juice

sliced almonds

 

Glaze:

1/4 cup fat-free half-and-half

1/4 cup bittersweet chocolate chips

 

Makes 12 Servings

1. For the torte: Heat oven to 325 F. Line an 8-inch can pan with wax paper.
2. Using a wooden spoon, cream margarine and sugar substitute together in a large bowl unti light and fluffy. Whisk in egg yolks. Stir in almonds, matzoh meal, chocolate, vanilla, zest and orange juice (batter will be thick).
3. In another large bowl, whit and electric mixer at high speed, beat egg whites until they form stiff peaks. Gently fold whites into chocolate batter. Turn batter into pan and bake until a tester inserted in the center comes out clean, 40-45 minutes. Cool torte in pan on a wire rack for 5 minutes, then turn out onto the rack and cool for another 30 minutes.
4. For the glaze: When torte has cooled, combine half-and-half and chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is slightly thickened, 2-3 minutes. Remove from heat and let stand for 2 minutes. Spread glaze over top of cake. Garnish with sliced almonds, if using.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I made this yummy dessert over the Passover/Easter holiday and it was SO delicious. This dessert is perfect for those who eat a gluten-free diet because there is not flour in this treat and it's filled with so much flavor. I'm not Jewish but I have come to love Jewish desserts and this dessert did not disappoint. I learned that chocolate, matzoh cake meal and nuts are popular ingredients in Passover desserts. This torte has all three PLUS the orange juice and zest for a more  bold flavor. The combination of chocolate and orange is so decadent I think it should be served for dessert whenever your having company for dinner. Dessert should always be a memorable close to a dinner meal because you always want to finish with a bang.