During those spring holidays it is especially pleasing to treat our families with something really tasty. This time, we will bake a chocolate cake from matzoh flour; it is a wonderful flavored cake with a marvelous taste of chocolate, and it is very simple to bake and it is perfect to serve at Passover. The cake can be stored in the refrigerator for a week, and you can start each holiday morning with a festive little piece of delicious chocolate cake.

For the cake:

7 eggs, separated into whites and yolks

160 ml of milk (2/3 cup)

120 g of fine matzoh flour (1/2 cup)

300 gr (10 oz) of bittersweet chocolate (65% cacao minimum), crushed into the pieces

300 gr (10 oz) of butter, chopped

280 gr of sugar (1 1/5 cup)

For the fondant:

250 ml of cream, 38% (1 cup)

200 gr (6.8 oz) of bittersweet chocolate (65% cacao minimum), crushed into the pieces

Preheat oven to 180 C (350 degrees F).

Prepare the cake. Beat the egg yolks with milk, add the matzoh flour and stir until smooth.

Mix chocolate and butter in a bowl, place a bowl over a pan of barely simmering water and slowly melt them. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins. Add the melted chocolate into the egg-milk mixture. Separately beat the egg whites and sugar on high speed until soft peaks. Bit by bit add the egg whites to the dough. Pour the dough into the pan and smooth it. Bake for 40 minutes.

Reduce the temperature to 160C (320 degrees F), cover the top of the cake by aluminum foil, and bake for another 30 minutes. Chill for at least 30 minutes and then remove from the pan. Meanwhile, prepare the fondant.

Boil the cream. Put chocolate to a separate bowl and pour the hot cream to chocolate. Leave for a few minutes, then stir until the chocolate has melted completely and the mixture becomes smooth. Chill for 30 minutes. Pour the fondant onto the finished cake and smooth.

Recipe and photos by Elena Korostelev