I woke up Monday morning with plans for CrossFit, but my stomach wasn’t feeling 100% and it looked like a REALLY tough workout. I’m not one to usually shy away from a challenge, but an intense weekend of workouts combined with this IBS fare up didn’t sound like a good plan for CrossFit. Especially since there were like 90 burpees involved! Instead, I had a productive morning of Passover baking before going to a noon Hot Yoga class.
The yoga class was a wonderful idea. I love the physical and emotional benefits of sweating away in a hot room pushing my limits in strength, balance, and flexibility. That morning, my legs were shaking immediately after entering high lunge and chair pose. I blame Saturday and Sunday’s leg heavy workouts. The core work and stretching at the end of the class was a wonderful way to wind down the weekend. When I came home, I had another Passover dessert to make.
Don’t be scared away by the word Passover because this is the Best Flourless Chocolate Cake EVER!
I discovered this cake around Passover time a few years back, but this cake is good enough for year round consumption. The last time I made it, it came out in a few pieces. So I was determined to do it right this year.
The cake came out of the oven with a bit of a lump.
That soon turned into a crater. I decided to let it cool fully before taking it out of the pan. And then decided to just travel to my parents with the cake still in the pan.
Where it stayed…so I decided to sprinkle it with powdered sugar and serve it from the pan. The cake tasted just as good, if not better, than I remember! This is one INCREDIBLE chocolate cake. Not too rich, but with a creamy chocolate flavor. We had a beautiful Passover evening at my parent’s house with delicious food and great company! I’m so exhausted from the last few nights of fun (and wine) that I am heading to bed early tonight.
In honor of Passover, I made another one of my favorites…
This might be my best batch yet!
I love the dark chocolate flavor from the Trader Joe’s Pound Plus bar!
I’ve been collecting some new Passover recipes, so we’ll see have time to get to this weekend!
Anyone else celebrating Passover?
How’s it going?
Chocolate Fudge Cake
From Southern Living
Vegetable cooking spray
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup margarine
3/4 cup sugar
3 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1. Preheat oven to 350°. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.
2. Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.
3. Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into prepared pieplate.
4. Bake at 350° for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.
2-3 sheets of matzah (broke up as needed)
2 sticks of butter
1 cup brown sugar (I used light)
1/2 tsp vanilla
1 Trader Joe’s Pound Plus dark chocolate bar (or 1 package of semi sweet or dark chocolate chips)
-Preheat oven to 350 degrees. Cover a 9×13 pan with foil or parchment paper. Spray well with Pam to cover.
-Break up matzah as needed to cover the entire bottom of the pan.
-In a saucepan on the stovetop, combine butter and brown sugar, stirring constantly until boiling. Continue to stir for 3 minutes until thickened. Cool slightly and then stir in vanilla.
-Bake in preheated oven for 5-7 minutes until mixture starts to bubble.
-Remove from oven and cover toffee with chocolate chunks. Return to oven for 2-3 minutes until chocolate starts to soften. Spread chocolate with a spatula to cover toffee.
-Optional: cover with almonds, walnuts, sprinkles, or anything else you want!
-Let cook completely or place in fridge/freezer before breaking apart.
-Store in airtight container in freezer.