The most obvious and yet complicated part of baking for Passover is the exclusion of flour, and other flour-like substances. Thankfully we are not limited to merely eating matzo and instead could feast awesome macaroons and this this rich flourless chocolate cake.
I started early. We were to attend to Passover Seders last week, and this cake from Smitten Kitchen was to be served on the second night (Thursday), so I started baking on Sunday.
As described at the top of the linked recipe, I only had 2 spring form pans, and instead of halving the recipe, I went all out. My four layer cake therefore contains two dozen eggs. TWO DOZEN EGGS. That is a dozen more than Smitten Kitchewn calls for, and I can see why. This cake is beyond rich, but is so satisfying as well.
It wasn’t the taste of the cake that pleased me most as I was more delighted at it’s appearance, and my ability to successfully construct a multi-layered cake unlike my failure of several months prior.
It was not perfect, but at least a vast improvement. Had the layers themselves not been exposed and could have been covered in frosting, you would not even see the problem areas.
To accent the Grand Marnier whipped frosting (and the role of women and GLBT, Miriam in particular in the Passover story) I grated orange infused/flavored chocolate to the top of the cake.
