She Strengthens

Indulge in a Rich and Decadent Chocolate Cake

Are you looking for a show-stopping dessert to impress your friends and family? Look no further! This flourless, fudgy, and dense chocolate cake is a game-changer. With its shiny, thin chocolate glaze, it’s the perfect centerpiece for any special occasion.

Before You Begin

If you’re preparing this cake for Passover, be sure to follow your own dietary restrictions. Also, make sure you have a 9-inch round springform pan or an 8-inch square pan handy.

The Game Plan

To ensure success, separate your eggs straight from the refrigerator and let them come to room temperature. It’s crucial to remove any traces of yolk from the whites, as they won’t whip properly otherwise.

The Cake

To make the cake, you’ll need:

• 3/4 cup plus 2 tablespoons granulated sugar
• 1/2 cup water
• 3 ounces bittersweet chocolate, finely chopped
• 3 ounces semisweet chocolate, finely chopped
• 6 large eggs, separated and at room temperature
• 6 ounces walnuts, toasted and cooled
• 3 tablespoons matzo meal
• 3/4 teaspoon fine salt

Preparing the Cake

1. Preheat your oven to 350°F and arrange a rack in the middle.
2. Coat the bottom of your springform pan with butter or margarine, then line it with parchment or waxed paper.
3. In a medium saucepan, combine 1/2 cup of sugar and the water. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves.
4. Remove the pan from heat, add the chocolate, and stir until melted and smooth.
5. In a large bowl, whisk the egg yolks until light in color and thickened.
6. In a food processor, pulse the walnuts, remaining sugar, matzo meal, and salt until the mixture resembles wet sand.
7. Add the walnut mixture to the egg yolks and stir to combine.
8. Add the cooled chocolate mixture to the walnut-egg mixture and stir to evenly combine.
9. In a separate bowl, whisk the egg whites until they hold stiff peaks.
10. Stir about a quarter of the egg whites into the chocolate mixture to lighten the texture.
11. Add the remaining egg whites and gently fold until thoroughly incorporated.
12. Pour the batter into the prepared pan and bake for 30-40 minutes or until puffed and set but still slightly gooey in the center.

The Glaze

To make the glaze, you’ll need:

• 6 tablespoons unsalted butter or margarine
• 6 ounces semisweet chocolate, finely chopped
• Toasted walnut halves, for garnish (optional)

Assembling the Cake

1. Heat the butter or margarine in a small saucepan over low heat until about half of it is melted.
2. Gradually whisk in the chocolate until completely melted and smooth.
3. Remove from heat and let cool until slightly thickened.
4. Pour the glaze over the top of the cake, letting it drip down the sides.
5. Using an offset spatula or knife, spread the glaze evenly over the top and sides of the cake.
6. Gently tap the cake plate or platter to even out the glaze.
7. If desired, garnish with toasted walnut halves arranged in the center of the cake.

Serving

Bring the cake to room temperature and serve with whipped cream or vanilla ice cream, if desired. Enjoy!