This recipe is always a winner when we have friends over for dinner. It is easy to make and you can make it days or weeks before you serve it. It’s a flour-less cake, so it is gluten-free and a delightful treat that can be enjoyed during this week’s celebration of Passover (when we do not eat flour).
200 grams of semisweet chocolate (I used chocolate chips because they melt faster in the microwave)
1 teaspoon instant coffee
3 teaspoons boiling water
1/3 cup of sugar
1 teaspoon of vanilla extract
½ teaspoon salt
Optional ½ cup of crushed cornflakes or Special K
Put the chocolate, coffee and water and in a microwave safe bowl melt on high in the microwave. Mix until smooth and set aside
Separate the egg whites from the yolks, pouring the whites in one bowl and the yolks in another.
Add half the sugar and the salt to the bowl with the whites and whisk until firm.
Add the chocolate mixture and the rest of the ingredients to the bowl with the yolks and whisk until smooth and creamy.
Add the whites to the chocolate batter and fold into a fluffy, airy mousse.
In a greased tray, put the crushed cereal on the bottom (optional). Pour half the batter into the tray.
Bake in a pre-heated oven on 350 degrees F for 20 minutes.
Cool the cake. When it is cool, add the rest of the batter
Cover and freeze.
Thaw 10 to 15 minutes before serving
Do you have a simple treat that’s a winner in your house? Did you try this recipe? Share your story in Comments so we can all learn from each other.