Robbie’s Sweet and Seder-y Exodus Cake

On the night of Passover, families and friends will sit down to a table groaning with tasty treats for the seder (Passover ritual meal). Each of these dishes will have one thing in common. Regardless of whether it is sweet or savory, hot or cold, starter, main or dessert, every single dish will be free from chametz or leaven. For the feasts of Passover and Unleavened Bread, leaven is forbidden in nearly every home in Israel in obedience to God’s command in Leviticus 23:6. This delectable chocolate cake is a firm favorite at many seder tables. The absence of wheat makes it ideal for this leaven-free time, while the rich, chocolaty goodness makes it the perfect ending to a feast fit for a king.

Ingredients

For the cake:
1 cup butter
⅓ cup heavy whipping cream
⅓ cup unsweetened cocoa powder
8 ounces (225 g.) bittersweet chocolate chips
5 eggs
¾ cup sugar

For the whipped cream topping:
1 cup heavy whipping cream
2 tsp sugar
½ tsp vanilla

For the garnish (optional):
Shredded coconut
Cocoa powder

Directions

Pre-heat the oven to 350°F or 180°C.
Grease an 8 x 6-inch (20 x 15-cm.) baking dish.
In a small pot over low heat, melt the butter, then add the cream and combine.
Add the chocolate chips to the mixture and stir until melted and smooth.
Remove from heat and set aside.
In a separate mixing bowl, whisk together the eggs, sugar and cocoa powder until well combined.
Whisk in the chocolate mixture.
Pour the batter into the greased pan and bake for 35–40 minutes until set or until a toothpick comes out clean.
For the topping, beat the cream, sugar and vanilla until soft peaks form.
Serve the cake with freshly whipped cream and a dusting of shredded coconut and cocoa powder.

Serves 10