This cake is so simple and decadent.  It requires no separating eggs and is delicious.  The original recipe was given to me by my dear friend, Rose Feldman a’H, who made this cake for our first Thanksgiving dinner as a married couple, circa 1987. She made it with a glaze and decorated it with chocolate-dipped nuts.

Rose’s flourless chocolate cake was a shop-stopper on that autumn day in Pittsburgh. The crackly texture of the the flourless cake crust along with the decadence of its not-too-sweet interior is exceptional.  It has become a important part of my Pesach dessert repertoire and is so good that I often prepare it during the year, as well.

I rarely make the chocolate glaze topping with the dipped nuts. Instead, I serve the cake with a dusting of confectioner’s sugar or my own simple decorations. As an ode to spring, I have photographed this cake with fresh springtime pansies.

Pansies are edible and can even be crystallized (stay tuned to the blog for instructions).

To update this flourless chocolate cake, I often replace the margarine with coconut oil.  To add a contemporary wow to the chocolate decadence of this cake, I sometimes sprinkle a bit of sea salt and/or a touch of cayenne pepper right atop the cake. The combination of spicy, savory and sweet is sensational.

I have reduced the amount of sugar from the original recipe. To trick the palate, I usually dust the cake with confectioner’s sugar. The powdered sugar hits the palate first, making the cake taste sweeter than it actually is.

Since this cake is decadent, a small cake can serve many guests. The cake can be cut into very tiny slices, dusted with confectioners sugar and embellished with whipped cream, some chocolate nuts or edible flowers.

 VARIATIONS

replace margarine with coconut oil

replace liquor with vanilla or coffee

top with chocolate bark, chocolate curls or pieces

Top with a small mango rose made by peeling a slice of mango with a peeler and wrapping it into a rose bud shape

drizzle some extra melted chocolate on top of cake

sprinkle some coarse sea salt an/or cayenne pepper on top of cake

Enjoy!