VEGETARIAN RECIPE

Flourless Easter Chocolate Cake

Creating an easter recipe that’s also kosher for passover is tougher than you’d think. Out with the flour, hello anyone keeping kosher or gluten free. Yummo!

Ingredients

90 g dark chocolate (70% cocoa solids), broken into small pieces 
135 g unsalted butter
2 teaspoons rum or brandy 
2 teaspoons hot black coffee 
135 g caster (superfine) sugar 
5 eggs, separated 
135 g almond meal 
cocoa powder, for dusting
Easter eggs, for decorating (or chocolate frogs if you’re celebrating passover)
cream, to serve

Equipment:
Traeger Grill
23cm cast iron frying pan or cake tin

- Feeds 6 -

HOW TO MAKE IT

1. Set up a Traeger grill with pecan pellets Traeger Grill to 180°C.

2. Add the chocolate, butter, rum or brandy and coffee to a cast-iron frying pan and place on the barbecue grill. Allow the mixture to melt, stirring to combine, then remove from the heat.

3. Place the sugar, egg yolks and almond meal in a bowl and whisk to combine, then pour in the melted chocolate mixture and stir until completely combined.

   Meanwhile, whip the egg whites until stiff peaks form, then gently fold into the chocolate batter.

4. Line a 23 cm cast-iron frying pan or cake tin with baking paper, then pour in the batter. Transfer the pan or tin to the Traeger grill and cook for 30 minutes, or until the edge of the cake is firm and a skewer inserted into the centre of the cake comes out clean. Because the cake has no flour, it’s quite fragile, so it’s best to let it cool in the pan or tin before turning out.

5. Dust the top of the cake with cocoa powder, decorate with chocolate eggs and serve with cream.

In partnership with Traeger Australia.