As passover is the ultimate “flourless” holiday, this cake uses ALOT of chocolate in its recipe.
You either love it, or hate it, it IS sweet.. very sweet. But hey… sweetness is my middle name..
Shall we begin?
220 grams of melted butter
3/4 cup sugar
6 large eggs, seperated
600 grams bittersweet chocoalte
150 grams ground nuts
For the coating
250 ml sweet cream
200 grams milk chocoalte (hey, go wild, try white instead)
Beat the butter and the sugar on “high” using an electric mixer for 4 minutes. add the yolks, one by one.
the mixture should be fluffy and pale yellow in color
Melt the chocolate, and add it (cool it a bit) to the butter mixture. beat for 2 minutes.
add the ground nuts, and put the mixture away.
beat the whites, until you get hard peaks.
using a spatula, fold in the whites in the chocolate mixture.
pour into a 24 pan and bake at 180 degress celsius for about 40 minutes.
cool it!
For the coating, bring the cream to the boiling point and take it off the stove.
add the milk chocolate and mix it until you get a shiny sweet ganache.
Cool it a little bit, and spread it over the cake gently.
For extra color, add some white chocolate, better yet, use wilton candy melts, and be creative!
Nice step by step pics, I hope there will be more of them.