It’s that good, rich, fudgy chocolate cake that’s easy to make and can’t go wrong.
If you’re looking for a brownie, we’ve got that perfect, easy-to-make mix-in-the-9×13-inch-pan Pesach brownie right here.
This is a bit different. It’s that amazing fudgy type of chocolate cake that’s just so full of good, pure chocolate.
And it’s good either hot, at room temperature, and even straight from the freezer.
You tell from the picture that it’s the type of chocolate cake that’s your favorite.
And it’s just as easy to make as our classic Pesach brownie. So let’s do it!
This will need two bowls because we are melting chocolate in one.
If you have glass Pyrex bowls like these, that’s a bonus because you can put it right over your double boiler for easy melting. You can also melt chocolate in a measuring cup as described in our post on The Best Measuring Cups.
After you’ve whisked together the oil and sugars,
add the melted chocolate.
There is no potato starch in this cake.
Add the ground nuts, cocoa, and salt.
Mix well!
Finally, add the chopped chocolate.
Mix.
Now, about these pans. While you can simply bake this in a 9×13, when you have a rich dessert like this, you don’t need to serve a lot. We think it’s very practical to rather make 3 smaller cakes (using 2 lb loaf pans) so you can take one out of the freezer fresh each time you want to serve it! This way, it actually gets finished and there’s no cake left getting stale on the counter.
Another bonus: Pesach cakes tend to fall; in a loaf pan they fall less. Also, we tested it lined and unlined, and they both came out of the pan. If you want to serve the whole loaf, rather than slice by slice, then it will be easier to remove from the lined pan.
The One Bowl Rich, Fudgy Chocolate Cake for Pesach
Ingredients
- 4 large eggs
- ¾ cup sugar
- ¼ cup brown sugar or sugar
- 1 tbsp vanilla sugar (optional)
- ¾ cup oil
- 7 oz (200 grams) bittersweet chocolate, melted
- 1 cup ground almonds or filberts
- ¼ cup cocoa
- dash of salt
- 3.5 oz (100 grams) bittersweet chocolate, chopped
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine eggs and sugar. Using a fork or a whisk, mix well. Stir in oil, then melted chocolate. Fold in ground nuts, cocoa, and salt. Stir to combine. Mix in the chopped chocolate.
- Pour into greased pans (we used 3 2-lb loaf pans). Bake for 30-35 minutes.
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The post The One Bowl Rich, Fudgy Chocolate Cake for Pesach appeared first on Between Carpools.