KFP choco-meringue cake
I'm no food photographer, but I just had to document this, my fave Passover dessert ever! I think it came out quite nicely - the chocolate cake creamy and dense and VERY chocolatey, the frosting light and airy with a crunch on top.
I nearly made a huge mistake and put homemade Easter (?!) mint marshmallows on top (HELLO, my stock gelatin powder is NOT kosher).
Already planning next year's nontraditional Pesach desserts! Thank you, Auntie Lee, for giving me the honor of baking for the family. I am always humbled by the beautiful holiday spreads at your house.
There are a lot of variations on the classic flourless chocolate cake recipe. Start with any of the recipes as a base and try out different proportions of the ingredients (butter, chocolate, eggs, and sugar) and see what works. Avoid using cocoa powder (it won't come out as silky) and be gentle when folding in those egg whites!
Here's the meringue frosting I made:
1 cup sugar
1/2 cup water
2 egg whites
1/2 teaspoon almond or vanilla extract
1. Boil sugar and water over low heat until syrup spins a thread.
2. Pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread.
3. Add extract.
4. Spread on cake and bake at 250 F until set (alternatively, broil on low until top is browned).