Ingredients:
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine/butter
1 tbsp. hot water
4 eggs
1 tbsp. potato starch
Method:
Preheat oven to 425°F.
In a small pot combine chocolate, margarine, and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.
In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well-blended. Spread evenly in a greased 8″ springform pan.
Bake 12 to 15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.
Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar.)
5 Responses
April 2nd, 2009 at 4:28 pm
This is very similar to Our #1 Favorite Chocolate Cake–please check it out and let me know what you think.
April 2nd, 2009 at 5:26 pm
Just in time for Passover – thank you!
April 2nd, 2009 at 5:27 pm
Just in time for Passover – thank you!!!
April 2nd, 2009 at 7:36 pm
Thanks so much for stopping by! This cake looks incredible–it’s going on my must-make list!
Elle
April 6th, 2009 at 8:03 am
Thanks for stopping by The Gluten Free Edge. Love your easy recipes and many of them are gluten free. This chocolate cake sounds like the one for my next birthday!
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