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Monday, March 29, 2010

Passover is here…

Hi All,


Let me begin with wishing you all happy holidays.

This time of year you can start felling the winter leaving and spring is right around the corner,

The flowers and trees are starting to bloom with wonderful colors.
You can hear the kids running around and playing outside, so what better way to open the spring then with a nice chocolate cake ? (which is kosher for Passover)
What is that mean? Well, a whole lot of chocolate.

I was looking for a good recipe for a cake that will taste great and also won't contain any wheat flour. 3 cakes that I tried went to the trash, courtesy of my sister (she was my taste tester).

The forth one was a winner; this is a recipe that I adapted from Tyler Florence.

So thank you Mr. Florence, this recipe will add a few inches to my waist - but its do good I can't help it : )



3 ½ cups of semi sweet chocolate chips

10 tablespoons of butter (stick+2 tablespoons) - original was 1 stick, adding 2 more tablespoon enriches the chocolate

½ cup of sugar (original recipe was ¾ cup, but the outcome was very sweet)

9 large eggs, separated

¼ cup of unsweetened coconut flakes (this is my addition)



Preheat oven to 350F and batter a 9-inch springform pan.

Put the chocolate and butter in a heat prove bowel over a double boiler.

Whisk the egg yolks with the sugar until the mix is light yellow and a bit thicker. 

Once the chocolate and butter are melted and smooth, take some of the warm mix and add it to the eggs and sugar – mix that quickly to prevent the eggs mixture from scrambling (this is called tempering). Add the rest of the chocolate to the yolk mix and mix to combine.Add the coconut at this point


In a clean mixer bowl , Whisk the egg whites to stiff pick (the foam don't droop form the mixer attachment while upside down), I add 1/4 teaspoon per 2 egg whites of cream of tartar or white vinegar, midway through whisking. 


Fold the egg white into the chocolate mixture in 3 installments. (The first one, I stir rather then fold to thin out the batter, this will make it easier to fold the rest).


Pour the mix into the pan and bake it until the top starts cracking and a toothpick inserted to the cake comes out with moist crumbs. The original recipe says 20-25 min but it took me about 35-40 min to get that same results.Let the cake cool before removing from the pan.

Best serving suggestion is to cut a small slice of cake and microwave it for 20 sec, serve it with a scoop of vanilla ice cream. 

I Wish you all to have a happy holidays

I Want to Print This


Sharon D said...


talital699 said...

Thank you Darling

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