Flourless Chocolate Cake for Passover

Directions

1. Preheat oven to 375 degrees. Grease an 8 inch round cake pan (spring form is best) then line the bottom with a round of parchment, greasing that too.
2. Melt chocolate chips and butter together in the microwave for 30 seconds at a time. Once chocolate chips are almost totally melted, stir together so that they completely melt without burning.
3. Add chocolate-butter mixture to a large bowl. Stir in sugar, salt, espresso powder, and vanilla.
4. Add eggs and beat briefly until smooth – incorporating some air into the mixture.
5. Add the cocoa powder and stir until just combined.
6. Bake batter in prepared pan for 20-25 minutes.
7. Let cake cool in pan for at least five minutes before removing the cake and placing it on a plate to cool.
8. For the ganache, heat cream in a small pot until it starts to simmer. Pour over chocolate chips and stir. Once cake is cooled, spoon on ganache, using an off-set spatula or knife to spread an even layer over the cake and sides. Put in the fridge to set.
9. For the salted caramel, place sugar, butter, cream, and sea salt in a small sauce pan over medium heat until the mixture melts and begins to bubble. Stir regularly so that the sugar doesn’t burn! Let cool slightly before spooning over the top of the cake. Some of the ganache will melt into the caramel…umm can you say yum?! Top with a pinch more of sea salt.
10. After cake has set in the fridge, serve at room temperature with fresh whipped cream and/or berry sauce (see our recipe for Very Berry Chia Seed Jam and omit the chia seeds: https://threelittlespoons.wordpress.com/2014/04/11/very-berry-chia-seed-jam/)
11. Recipe inspired by: http://www.cinnamonspiceandeverythingnice.com/