The chocolate lava cake has got to be one of the most popular desserts to ever hit American dessert menus. The story goes that Jean-George Vongerichten created it in New York, sometime in the 80s. Others claim it goes farther back in history and should be credited to the French. Whoever was the first to pull a chocolate cake from the oven too soon, to discover that it was thoroughly baked on the outside and still warm and gooey on the inside, was a genius. Since the 80s nearly all restaurants have created a version of chocolate lava cakes. Some of the recipes, including Vongerichten’s, are not actually flourless, but for Passover it must be. The version I have created is made with bittersweet chocolate, cocoa powder, butter and egg whites. It is just a touch lighter in texture than many recipes, due to the whipped egg whites. If you need to make the dessert parve (no dairy), you can replace the butter with your favorite margarine or butter substitute, but not oil. These can be prepared a few days ahead, refrigerated and baked just before serving. Read More
I baked this cake for my dear friend Jen’s 40th Birthday. Just a private little torte for one, or 5 if she decided to share with her family. She’d had a lavish soiree at D’Amico Kitchen and phenomenal cupcakes from my favorite Minneapolis bakery, The Salty Tart. On the quiet Tuesday of Jen’s actual birthday she needed a cake. Her favorite sweet combination is chocolate and peanut butter. I decided to combine my devil’s food with a peanut butter buttercream icing. Because Passover is on my mind I tried my devil’s food recipe with matzo meal and it is a revelation, I may even prefer it and that is saying something! Matzo meal is something I usually only have on hand this time of year, but I may start to keep it in my pantry just for this recipe.
To get the evenly spaced stripes on the cake I used a cake decorating comb, which allows you to fancify your torte quickly and easily.
Other Favorite Passover Desserts: