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Sunday, April 8, 2012

Flourless Chocolate Cake with Chocolate Espresso Glaze

I can't take credit for this mouth-watering, perfectly baked flourless chocolate cake.  But, if you are a chocolate lover, like my cousin Naomi, she made this delicious dessert especially for your taste buds!

Doesn't it look professional?!

To make this deliciousness, Naomi combined two recipes. She used Laura Calder's recipe from the Food Network for the cake part and a different recipe for the glaze.

Follow this link to see a video of how to make the cake part of this dessert as well as all of the ingredients you will need.
*N.B.The only difference was that Naomi substituted the butter for margarine.

To make the Chocolate Espresso Glaze, she used a recipe from

Chocolate Espresso Glaze

-4 ounces bittersweet chocolate chopped
-1/4 cup parve (non dairy) margarine or unsalted butter
-1/4 cup hot water 
-1/4 tsp instant espresso powder

In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

On a side note...this is a wonderful cake for any time of year, but works especially well for Passover since there is no flour in the ingredients!

1 comment:

  1. Wow! I'm so honoured to be featured on the blog! And I'm so happy you enjoyed my cake! See you in June! Naomi <3