Flourless Chocolate Cake For Passover

Photo: flickr user Jennie Faber

Ingredients

2 cups (12 oz) semisweet chocolate chips

1/2 cup Butter, plus extra for coating

1/4 cup Sugar

1/4 cup Water

1 teaspoon Instant coffee granules

3 Eggs

Whipped cream for topping

Preparation

Mr Food is shown on ABC-tv news here in the NYC area, and when he offered this recipe several weeks ago, he said that it was ideal for Passover.

Preheat the oven to 425 F. Butter the bottom and sides of a 9 inch pie plate. Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.

In a medium sized saucepan, combine the chocolate chips, 1/2 C butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.

Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or oevernight.

When ready to serve, remove the cake from the refridgerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with whipped cream.

Note: For those who wish to make it pareve, I think it would be simple enough to substitute an appropriate margarine, and non-dairy whipped topping for the butter and whipped cream:)