Kosher for Pesach Chocolate Truffle Cake

Prepare to wow your guests with this direct hit of chocolate at the end of the meal (and you can make it parev too).


1 cup pecans or almonds toasted and ground

1½ cups KFP cookie crumbs (made by crushing plain kosher for Pesach cookies)

½ cup of melted butter/margarine

2 tablespoons sugar

500 g (16 oz) dark chocolate cut up

1 cup sweet scream or parev cream

6 beaten eggs

¾ cup sugar

1/3 cup KFP cake meal

How to do it

1. To make the crust, combine the nut and cookie crumbs with the melted butter and 2 tablespoons of sugar. Spread evenly over the bottom and one third way up the side of an ungreased 28 cm / 9 inch spring-form pan. Place the pan in the freezer to harden.

2. Pre-heat the oven to 160°C (325°F)

3. In a large saucepan, melt the chocolate and cream over low heat while stirring. When it’s all melted, set aside to cool slightly.

4. In large mixing bowl, beat the eggs, ¾ cup sugar and cake meal on high speed until they are lemon colored (about 7-10 minutes).

5. Fold about a quarter of the egg mixture into the chocolate, and then take the chocolate mixture and fold it into the rest of the egg mixture, making sure it’s all mixed through. Pour into the base and bake for about 45 minutes or until the cake is puffy at the sides and halfway to the middle (the center should remain slightly soft).

6. Cool thoroughly on a wire rack for at least 20 minutes. Then carefully remove the sides of the pan and cool the cake for at least 4 hours. Use a sharp knife dipped in hot water to slice.

Serves at least 16 (the cake is very rich, so I suggest serving thin slices).


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