this cake was one of the desserts at our passover seder this year. making passover desserts can be difficult because they have to be free of any flour or leavening, so many of most people’s standard desserts are no-go. but this is a cake that i would be happy to serve at any time of the year.
the cake was kind of like a cross between cake, fudge, and pudding. it was dense, rich, and a little gooey. the chocolate flavor was really intense, and it was made especially deep-tasting by the espresso. and it didn’t have a strong cinnamon flavor, but the cinnamon did add a touch of warmth in the background. it was really delicious, and made the perfect ending to our seder meal.
a dense, rich chocolate cake full of cinnamon and espresso.
- 1 cup earth balance (or butter)
- 13 oz dark chocolate, chopped
- 1½ cups brown sugar
- ¼ cup water
- 5 eggs, separated
- 1 teaspoon ground cinnamon
- 2 tablespoons ground espresso
- ½ teaspoon salt
- cocoa powder, for sprinkling
- preheat the oven to 325°f. spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper.
- put the earth balance and chocolate in a large heatproof bowl.
- in a small saucepan, stir together the brown sugar and water. cook, stirring, over medium-high heat until the mixture comes to a boil. immediately pour the mixture over the chocolate and earth balance and stir everything until it is all melted and smooth.
- add the egg yolks to the chocolate mixture one at a time, mixing until combined after each addition. stir in the cinnamon and espresso.
- in a separate bowl, whisk the egg whites to soft peaks. using a wooden spoon or a rubber spatula, gently fold a third of the egg whites into the chocolate mixture. gently fold in the rest of the egg whites.
- pour the batter into the prepared pan and bake it in the oven for 45 minutes to an hour, until a toothpick inserted into the center comes out with just a few crumbs on it. while baking, the cake will puff up, but it will collapse after being taken out of the oven - don't worry!
- let the cake cool completely before removing it from the pan. sprinkle cocoa powder over the top before serving.