Flourless Chocolate Cake with Macaroon Crust

Are you tired of the same dry sponge cake with berries and non-dairy whipping cream for your Passover dessert? Try this quick and delicious Flourless Chocolate Cake; your guests will be thrilled they stayed for dessert!

This Flourless Chocolate Cake can be served for Passover or any occasion. Since it's extremely rich, one cake makes 16 servings. Be sure to bring to room temperature before serving!.......

Flourless Chocolate Cake with Macaroon Pecan Crust

serves 16

Ingredients:

1 cup pecans (your favorite or a blend)

24 small coconut macaroons (I used Manischewitz)

8 oz (2 sticks) unsalted butter or Pareve margarine

16 oz. semi-sweet chocolate

1/4 cup *Sabra Chocolate Orange liqueur

8 whole eggs

1/2 cup sugar

Directions:

Preheat oven to 325F degrees

In a food processor, blend nuts and macaroons until finely chopped. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Press mixture onto entire bottom of pan to insure crust is firmly in place.

In a saucepan, melt butter, when hot, add chocolate. Using a wooden spoon, stir continuously until chocolate is smooth, add liqueur and blend.

In a large bowl, whip the eggs and sugar until doubled in volume. 

When chocolate mixture is fully melted, incorporate it slowly to egg mixture and blend well. 

Pour batter into prepared springform pan. Bake for 30 minutes or until center no longer wiggles. Remove from oven and let cook at room temperature. Place cake in refrigerator. Thirty (30) minutes prior to serving remove from refrigerator and allow to get to room temperature.

*Note: You could also use a coffee liqueur and if not keeping Passover - Kahlua will work as well.

Serve with berries and Raspberry Coulis.

Raspberry Coulis

makes 1 1/2 cups

Ingredients:

2 cups fresh raspberries, or 1 (10 oz) pkg frozen, thawed and drained

1/4 cup fine sugar

1/4 cup orange juice

2 Tbsp. lemon juice
2 Tbsp. Sabra Chocolate Orange Liqueur

Directions:

Place berries, sugar, orange and lemon juice in a blender - puree until smooth. Strain through a fine mesh sieve into a glass bowl, discarding the seeds. Stir in the liqueur, taste, and adjust sugar if necessary.

Place in a squirt bottle and decorate plate and cake as desired.

Enjoy!!!