This rich flourless chocolate cake is topped with a silky smooth ganache, making it a perfect dessert for your Passover meal. It is made with semisweet chocolate chips, butter, and eggs, creating a deliciously decadent treat.
1: Preheat the oven to 375F and spray a metal 8” round cake pan with cooking spray.
2: Place the butter and semisweet chocolate chips in the top of a double boiler until melted and smooth.
3: Transfer the melted mixture to a mixing bowl and stir in sugar, salt, espresso powder, and vanilla.
4: Add the eggs and beat briefly until smooth, then mix in the cocoa powder.
5: Spoon the batter into the prepared pan and bake for 25 minutes until a thin crust forms on top.
6: Remove from the oven and cool in the pan for 5 minutes before loosening the edges with a knife.
7: Turn the cake out onto a serving plate and allow it to cool completely.
8: For the ganache glaze, heat the cream in a small pot until just simmering, then add chocolate chips and let rest for 5 minutes.
9: Stir until the chocolate is completely melted and the glaze is smooth.
10: Spoon the glaze over the cake and allow it to set for several hours before serving.
