12 tablespoons (1 1/2 sticks) sweet butter or margarine
3/4 cup sugar, superfine if available
9 ounces bittersweet or semisweet chocolate, broken into pieces
6 large eggs, separated
3 tablespoons Passover brandy
3/4 cup potato starch
1 teaspoon Passover baking powder
Pinch of sea salt
Powdered sugar (optional)
For the Brandy Frosting (optional)
4 tablespoons (1/2 stick) unsalted butter or margarine
4 ounces bittersweet or semisweet chocolate, broken into pieces
1 tablespoon brandy
1. Preheat the oven to 350F. Grease the inside of a 9 1/2 inch round loose-bottomed or springform cake pan, and line the base with a circle of parchment paper.
2. In a sturdy 8-inch saucepan melt the fat, then add the sugar and broken-up chocolate. Continue to heat over low heat, stirring constantly, until the mixture is smooth, about 3 minutes. Immediately take off the heat and stir in the egg yolks, brandy, potato starch and baking powder.
3. Whisk the egg whites with the pinch of salt until they hold floppy peaks, then stir a quarter of it into the chocolate mixture to lighten it. Finally, spoon the remaining egg white on top and fold the two mixtures together, using a rubber spatula.
4. Pour into the cake pan and bake for 45 to 50 minutes, until the top is firm to gentle pressure and a skewer comes out clean from the center. Leave on a rack for 30 minutes, then carefully remove from the pan. (If the top cracks, serve the cake bottom side up.) Dust with powdered sugar or cover with the frosting when quite cold.
5. To make the frosting, melt the butter or margarine and broken chocolate with the brandy, either in a small saucepan on top of the stove, or in the microwave (1 1/2 minutes on 100 per cent power), then stir well together until smooth. Chill for 10 minutes until of coating consistency. Pour over the top and sides of the cake and allow to set. Serve in small portions, as it is very rich and satisfying.
Cook's Note: Keeps up to 1 week in an airtight container. Freezes up to 2 months.
Based on individual serving.
Calories: 387
Total Fat: 29 g
Carbohydrates: 30 g
Protein: 5 g
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