This fudgy flourless chocolate cake, featured in “Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover” by Kenden Alfond, has Ashkenazi origins. (Read our interview with Alfond here!) Flourless chocolate cakes are dense and rich; they are usually created using eggs, butter, sugar and chocolate. Grain-free chocolate cakes are a modern favorite Jewish dessert during the holiday of Passover, during which eating any type of grain-based leavened products is prohibited.
You can also adapt this—for a citrus note, grate the zest from a whole orange or one to two lemons into the cake batter before baking. For a decorative peanut butter swirl, drizzle two to three tablespoons of creamy peanut butter over the cake batter and swirl with a toothpick before baking.
Fudgy Flourless Chocolate Cake
Prep time: 10 minutes; cook time: 60 minutes; serves 8
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 6 ounces (170g) dark 70% chocolate, chopped
- ½ cup (125g) unsweetened applesauce
- 1 very ripe banana, mashed
- ¾ cup (150g) light brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup + 2 tablespoons (60g) unsweetened cocoa powder, sifted
- 3 tablespoons ground almonds
- 2 teaspoons instant espresso powder
- ¼ teaspoon salt
- Preheat oven to 350 degrees and grease a 9-inch cake pan with baking spray or a dab of coconut oil.
- Place the chopped chocolate in a small saucepan over very low heat. Melt the chocolate, stirring occasionally, and remove from the heat the second it is melted.
- Meanwhile, put the ground flaxseed in a large mixing bowl and add the water. Whisk to combine and set aside for a few minutes until the flax mixture thickens up.
- Add the applesauce, mashed banana, brown sugar and vanilla extract to the flax mixture and whisk to combine.
- Add the melted chocolate to the mixture of wet ingredients and whisk to combine.
- Add in the cocoa powder, almond flour, espresso powder and salt. Using a spatula, gently fold the dry ingredients into the wet. The mixture will be thick and slightly glossy.
- Pour the chocolate cake batter into a lined cake pan and bake for 50-60 minutes, until the top is set and the edges start to pull away from the pan.
- Remove from the oven and leave to cool completely before slicing and serving.
- Garnish with fresh raspberries.
Excerpted from “Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover” by Kenden Alfond.