Cake: Gateau au Chocolat - dairy, pareve

Posted by : Mimi Hiller

I've lost track of where I got this recipe, but I found it in my files
and made it for our seder last was unbelievable!  So whoever
first shared it, thank you very much.  (It's also on my website, in my
recipe collection and on my Passover pages.)

BTW, I used bittersweet chocolate instead of German sweet chocolate or
semisweet every instance.


Gateau au Chocolat

6 oz. German sweet chocolate (for Pesach substitute semisweet or
bittersweet chocolate)
1/2 cup sugar
1 stick unsalted butter or margarine
6 eggs, separated
1/3 cup flour (for Pesach substitute matzo cake meal)

Melt chocolate in 3 T. water over low heat.  Add sugar, then butter.
Remove from heat and let cool.  Then add yolks. Then flour.  Beat egg
whites until stiff.  Fold in chocolate.  Butter an 8" square or round
pyrex dish. Pour batter in it.  Place pan in larger pan.  Fill larger
pan with hot water to within 1" of top of cake pan.  Bake at 350  for 40


4 oz. German sweet chocolate (for Pesach substitute semisweet or
            bittersweet chocolate)
1 tsp. butter or Pareve margarine
3 T. water

Melt chocolate over low heat with water.  Remove from heat.  Add
butter. When cake is cool, unmold and pour glaze over it.  (you probably
will have to spread it with a knife.)

Keep in refrigerator until ready to serve.

Decorate when cold using paper strips or a doily and 10x sugar. (For
Pesach, make your own 10x sugar by processing superfine sugar with
potato starch in a food processor or blender.  I omitted this step and
made chocolate curls for the top using a brick of bittersweet chocolate
and a vegetable peeler.)

Can be doubled for a 9" x 13" pan.

May also substitute pareve margarine for the butter. For the powdered
sugar, may combine caster (superfine) sugar with a little potato starch

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