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Baking for Passover

Flourless chocolate cake

(Karoline Boehm Goodnick for The Boston Globe)
March 24, 2010

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Makes one 9-inch cake

CAKE

Butter (for the pan)
6 ounces bittersweet chocolate, coarsely chopped or 1 cup bittersweet chocolate chips
1 1/4 cups (2 1/2 sticks) unsalted butter, cut up
3/4 cup brewed strong coffee
1 tablespoon vanilla extract
5 eggs plus 2 extra yolks
1 cup sugar
2 teaspoons unsweetened cocoa powder, sifted onto waxed paper
Pinch of salt

1. Set the oven at 325 degrees. Lightly butter a 9-inch layer cake pan, line the bottom with a circle of parchment paper cut to fit in, and butter the paper. Have on hand a roasting pan.

2. In the top of a double boiler over hot but not boiling water, melt the chocolate and butter, stirring until smooth. Stir in the coffee and vanilla. Remove the top of the double boiler and wipe the bottom.

3. In a large bowl, whisk the eggs, extra yolks, and sugar. Slowly whisk in the chocolate mixture. Whisk in cocoa powder and salt.

4. Transfer the batter to the cake pan. Set the cake pan in the roasting pan. Place the roasting pan in the oven. Pour enough warm tap water into the roasting pan to come halfway up the outside of the cake pan.

5. Bake the cake for 45 minutes, rotating from front to back halfway through baking, or until the cake is set. Do not let it cook until the top is hard or the cake may dry out.

6. Remove the cake pan from the water bath and leave to cool; refrigerate overnight.

GLAZE

9 ounces bittersweet chocolate, coarsely chopped or 1 1/2 cups bittersweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter, cut up

1. Run a knife around the edge of the cake to loosen it from the pan. Carefully place the pan in a shallow bowl of hot water (hold the pan so the cake doesn’t get wet). Warm the cake for 2 minutes. Wipe the bottom of the pan. Invert it onto a wire rack. Lift off and discard the parchment paper. If the cake does not release, place the pan in the water for another minute and repeat.

2. Set the cake and the wire rack in a rimmed baking sheet. Refrigerate while you prepare the glaze.

3. In the top of a double boiler, melt the chocolate and butter, stirring until smooth. Remove the top of the double boiler and wipe the bottom. Cool the glaze for 5 minutes.

4. Pour the glaze over the cake. With an offset or rubber spatula, smooth any excess glaze over the cake.

5. Refrigerate for 10 minutes or until the glaze sets. Using a metal spatula, loosen the edges of the cake from the wire rack. Transfer to a serving platter. Use a knife dipped in hot water and dried to cut even slices.

Karoline Boehm Goodnick