Followup on the No-Ramekin Baking and Cardoz' Chocolate Passover Cake Rocks
What an amazing cake! Whoa. It was possibly one of the best desserts I've ever made. Pretty simple and despite not owning ramekins, nor a food processor larger than the Mini-Prep (can we say HUGE mess from much transferring from container to mini and back again?!), it all came out shockingly well. I know it's in this month's Gourmet, but for some reason, I can't find the recipe on Epicurious... Happy to post a paraphrase if anyone is interested.
But here's the interesting thing about baking this in my 9in springform pan instead of the ramekins: recipe said to bake for about 40min, in the springform, the cake was ready after only 25! the top had started to crack and the toothpick came out mostly clean. It was super dense, like a truffle cake, and man, was it rich and tasty. Didn't have that grainy texture that Passover chocolate cakes usually have. It was definitely very well received and I'd make it again, even for a non-seder!
One thing I did do differently: because i had no almond flour, i just whizzed up some almonds in the mini-prep, til they had the texture of flour, and used that. Oh, also, recipe called for 12oz of 60-65% chocolate, but I had only 10oz of 62% and then used another 2oz of unsweetened chocolate. didn't increase the sugar at all, as i prefer a darker chocolate anyway. Man, it was deep and dark but not at all bitter. Yum!
re: Marion Morgenthal
Preheat the oven to 350F
You're supposed to use little ramekins, but as we know, I don't have them, so my 9" springform pan was used instead, well-buttered.
3Tbs crumbled up Almond paste (make sure it's NOT marzipan)
1/3c sugar (but i just used 1/4c)
1 stick of unsalted butter
6 large eggs
1/4c almond flour--as noted above, i just ground regular almonds in the mini-prep til they were flour-like
12oz Chocolate at least 60%. as noted above, i used 10oz 62% and 2oz unsweetened
1. Whiz Almond Paste and sugar in the food processor til just blended
2. Add the butter, mix til well blended
3. Add the eggs, mix til well blended
4. Add the salt and almond flour til just combined
5. Melt the chocolate and sugar. Recipe says in a double boiler. since i was using 10oz choc chips and two squares of unsweetened, i cheated by melting the bigger blocks in the microwave and then adding it all together on the stove.
6. Add the chocolate to the almond mixture and blend until combined, don't over mix, but definitely be sure it's nicely smooth.
Pour into the buttered pan and bake for 20min or until the top is cracked. I would strongly advise checking on things after 15min just to be safe. Original recipe said about 40min, but mine was done way faster. Good thing I checked after 20! This was quite low in height, btw, like about an inch maybe inch and a half. SOOO good!
If, when I'm home tonight, I see that I've omitted something, I'll edit!
re: Marion Morgenthal