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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
For Passover, you can't have leavening so that's why you can use Matzo Cake Meal.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?