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Home Cooking

Passover Ramekins Chocolate Cakes

Followup on the No-Ramekin Baking and Cardoz' Chocolate Passover Cake Rocks


Home Cooking 4

Followup on the No-Ramekin Baking and Cardoz' Chocolate Passover Cake Rocks

brownie | Apr 4, 2007 07:06 AM

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!

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