A PFP (Perfect for Passover) Cake with a Story.
For years my husband Danny spoke of his late mother Talia’s chocolate cake being the best in the world. I was like ‘yeh yeh yeh, everyone thinks their mother’s cake is the best’ and had never seen the recipe nor could I recall ever tasting it. One day I asked my sister- in- law Kathy about it and finally tried making it. I tasted it and said ‘ah, yes, now I understand!’
This is an exceptional cake – flourless and rich, with the most fabulous milk chocolate icing that you want to dive right into. Note that the icing recipe method in the book, Now for Something Sweet, is incorrect – if you continue to whisk the icing it will not get thicker but will actually start to separate. The correct version is below – it is better to fold in the chocolate and brandy and refrigerate the icing until it is thick enough to spread.
NOTE: This icing contain raw eggs. Always use the freshest eggs for recipes with raw eggs. If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.
Check out our complete Passover Roundup for 2021.