This chocolate cake concludes the Passover meal on a rich note (just as a holiday dessert should). Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. I don’t often use margarine, though it ensures that this cake keeps with kosher rules. Most large supermarkets carry matzo cake meal around the holidays.
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In three batches, use a rubber spatula to gently fold the egg whites into the chocolate mixture. Scrape the batter into the prepared pan, spread evenly, and bake until the top starts to brown and a toothpick inserted into the center comes out with just some moist crumbs attached, 35 to 40 minutes.
While the cake is baking, soak the cherries in the liqueur in a small bowl. Let the cake cool in the pan on a rack for 15 minutes.
Make Ahead Tips
The cake will keep, covered and refrigerated, for up to 3 days.
I signed up just so that I could leave a review. You NEED to change the title of this recipe. It is NOT flourless. It has matzo cake meal, which is made with FLOUR. Very misleading.
This was an awesome cake, everyone loved it! Will be sure to make this every year.
Would like to have tried it but it is not flourless so i was disappointed.
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