RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Cake: Gateau au Chocolat - dairy, pareve
I've lost track of where I got this recipe, but I found it in my files and made it for our seder last night...it 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 chocolate...in every instance. Mimi 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 minutes. Glaze: 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
