Shabbat Menu: Kofta and Chocolate Brownie Cake


Chocolate Brownie Cake


1 stick unsalted margarine, cut into pieces, plus more for pan

3 tbs all-purpose flour, plus more for pan

6 oz bittersweet chocolate, finely chopped

3/4 cup sugar

1 large egg yolk plus 3 large egg whites, room temperature, divided

1/4 cup unsweetened cocoa powder, plus more for dusting

1/2 tsp kosher salt


1. Preheat oven to 325 degrees Fahrenheit. Grease the pan with the margarine and flour a 9-inch springform pan. Melt the margarine and chocolate in a bowl set over a double boiler (bowl over simmering water), stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar.

2. Slowly whisk in egg yolk, then cocoa powder and salt.

3. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tbsp sugar, and beat until soft, glossy peaks form, about 4 minutes.

4. Gently, fold the flour into your chocolate mixture with a rubber spatula, then fold in the egg whites.

5. Transfer the batter into your greased pan, and bake until set, about 30-35 minutes.

6.Let the cake cool. Dust with cocoa powder before serving. Enjoy! 


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