Flourless Chocolate Cake -- with complications

[durhamois]

I'm looking for a recipe for a flourless chocolate cake that needs to meet some specific criteria:

1) no dairy (cream or butter). Eggs are okay.

2) no flour, buckwheat, or other grains, including alcohol.

3) needs to be made in the morning, and still taste good around 8:00 p.m.

4) It's gotta be delicious.

I'm open to the possibility that there may not be a recipe for flourless chocolate cake that meets all these criteria (kosher for passover, parave). If that's the case, any other ideas for deserts that meet these conditions, and that would go nicely with blackberry sorbet?

[uncommon]

I wonder if you could replace the whipped cream in the Chocolate Valentine Cake from The Cake Book by Tish Boyle with a non-dairy whipped topping... That's the only ingredient in it that doesn't meet your qualifications :)

And it is delicious and kept very well in the fridge overnight and then in the freezer for a few days as well.

[ChristinaMason]

I see you found a cake that works, yay! Another cake that might meet these criteria is Nigella's Chocolate Cloud Cake: http://www.foodnetwork.com/recipes/ni...

You'd have to skip the alcohol and top with non-dairy whipped topping or some other topping.

[THewat]

There is an Italian Chocolate-almond Torte in Alice Medrich's Pure Dessert that would work (and that you can google). I haven't made it yet.

[Caitlin McGrath]

I have, and it is a great dessert, with a very sophisticated flavor that would go nicely with the sorbet (I have served it with fruit compote, and it works well), and though it is not an chocolate-through-and-through cake, it has good chocolate flavor. It is fine standing at room temp for a day or more.

Here is the recipe: http://www.seriouseats.com/recipes/20...

[magiesmom]

I like the lighter than air cake also. That link has 17 passover desserts. I make the chocolate idiot cake from David Lebovitz, you can use KFP margarine. It is the best passover dessert I have ever had.
http://www.davidlebovitz.com/2007/01/...
You can also make a pavlova and fill it with the sorbet.

[durhamois]

Magiesmom, this looks perfect! I love David Lebovitz. His book The Perfect Scoop is one of my favorite desert cookbooks. I'm generally averse to margarine, so I'm going to try this cake with coconut oil, and see how it goes. I'll let you know!

[durhamois]

So, the cake came out dynamite with coconut oil in place of butter. If you're looking for a great non-dairy chocolate cake, substituting coconut oil for butter in this recipe is a good way to go.

[magiesmom]

glad to hear it!

[I used to know how to cook...]

Hi durhamois,

Here's a recipe I found by Googling : recipe kosher flourless cake.

http://life.nationalpost.com/2011/04/...

I haven't made it but it sounds like it might work for you. It calls for ground almonds and a small amount of olive oil. She says it can be made a few days ahead.

Lucy

[ipsedixit]

This "Lighter Than Air Chocolate Cake" from Smitten Kitchen seems to meet your criteria.

http://smittenkitchen.com/2007/03/the...

[FrenchSoda]

Has anyone made this and kept it overnight? I'm thinking of making it for an office get-together but have had issues in the past with whipped cream absorbing into cake layers - leaving still-tasty-but-not-so-pretty cake in the morning.

[magiesmom]

I would not keep this overnight unless I froze it.

[ChristinaMason]

You can make stabilized whipped cream that won't soak into your cake and will hold its shape. Dissolve about 1/2-1tsp. of plain gelatin in a little hot water, let cool slightly, then beat into partially whipped cream. Bakeries do this.

[FrenchSoda]

Thanks, that's worth a try. My other thought was to simply put some thin raspberry syrup between the layers and pile the whipped cream on top at the last minute, but that wouldn't be as nice as the cream in between the layers.

[FrenchSoda]

Worked like a charm, thanks for the tip!

And yes, it would have been dry without the whipped cream layers to moisten it. Also not too sweet. With the cream, it was delicious moist and still not overly sweet.

[ChristinaMason]

I am curious whether that SK cake would be good without some kind of non-dairy icing or sauce or Cool Whip to moisten it. It's basically a chocolate sponge cake, right? Sounds like it might be a bit dry or chewy without something to offset it.