Even though Tom and I are not Jewish, I always try to make Passover-friendly desserts for folks at the office who are observing the holiday. I have never been a fan of baking with matzo cake meal, so usually I just make flourless recipes. Last night, I decided to revisit a recipe that I haven't made for a few years, the "Flourless Chocolate Cake with Coffee Liqueur."
To make this cake, you melt a pound a semisweet chocolate with a half pound of butter, along with some vanilla and Kahlua. You then fold in seven eggs that have been beaten with a cup of sugar until they are thick and pale. That's it. While lots of the recipe reviewers reported that the cake needs significantly more baking time than specified, I baked my cake for exactly 55 minutes as directed, and it came out perfectly. Although the center did rise and crack during baking, it settled back in after cooling and I ended up with a very pretty cake.
Recipe: "Flourless Chocolate Cake with Coffee Liqueur" from epicurious.com.