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1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tbsp. hot water
1 tbsp. potato starch
Preheat oven to 425°F.
In a small pot combine chocolate, margarine, and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.
In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well-blended. Spread evenly in a greased 8" springform pan.
Bake 12 to 15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.
Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar.)
I have served this for years and get many requests to bring it to dinners, even when it is not Pesach. The recipe is VERY rich. If you beat the eggs more, it will be a bit lighter. I serve it without the raspberry sauce and it is still wonderful. The website has additional recipes, but this is the main one I make for Pesach deserts.
Posted by Adrienne Jacobson
Nutritional Info Per Serving: N/A