Chocolate Lava Torte
Pesach without compromise.
That's my motto when planning meals for the Seder and beyond.
While it's all too easy to throw hands in the air, and accept Pesach dishes that aste of Pesach, it's perfectly possible to produce food so good, that you'd choose to serve it the whole year round.
This fudgy, brownie-like Chocolate Lava Torte - which unsurprisingly features in our latest recipe book - simply must be made at Pesach and always.
It uses just 3 tablespoons of ground almonds - cutting costs and calories - and can easily be stirred up in a bowl with no mixer required.
Even if you've already planned your Seder desserts, find time to include this gem. It will set the tone for the entire week and, as it keeps well, may even last the whole chag through.
220g butter or margarine
250g dark chocolate
1 cup sugar
3 tablespoons ground almonds
1 teaspoon vanilla
5 eggs, lightly whisked with a fork
Generous sprinkling of salt
Powdered sugar or cocoa to dust
Break chocolate into pieces and microwave with butter/margarine until melted, then stir until smooth.
Stir in sugar, ground almonds and vanilla. Set mixture aside to cool for a few minutes before stirring in eggs.
Cover and allow to stand for 30 minutes, then pour into a paper-lined* 22cm/10inch spring form tin or round foil tin. Sprinkle with salt.
Bake at 160C for approximately 50 minutes or until the surface of the cake looks crackled and no longer shiny and wet (unfortunately this cake can't be tested with a toothpick, as the centre remains moist and fudgy even after cooking).
Remove from tin and dust with icing sugar or cocoa before serving.
Best served at room temperature or warmed slightly and accompanied best by ice cream and fresh strawberries.
Lining your springform tin with baking paper is essential or you can risk the batter leaking out. You can avoid this step by using an aluminium foil tin but you'll then have to serve the torte in this tin as it won't come out easily.
Find kosher for Pesach margarine at Meatland.