Chef Tom Franz - Passover Desserts - Rich German Chocolate Cake
When you ask a world renowned master chef to prepare desserts for your Passover Seder, there is no chance you can be disappointed. Tom Franz created exceptional sweet treats including chocolate cake, truffles, meringue cookies, chocolate creme, and baked apples. Anyone can try these recipes that include helpful tips and pareve options.
This recipe is inspired by a cafe that I love in Cologne, that passes down their long-lived confectionery recipes. In Germany, it is customary to add sour cream to chocolate cake, improving its richness and texture. This chocolate cake is very soft because it is flourless and based on eggs, butter, and high-quality chocolate. This cake is perfect for Passover because it was originally perfected with no flour, and it is relatively simple to prepare.
Ingredients (for 10 servings, using a 22 cm/9" springform pan):
16 tbsp butter, cut into cubes
1/4 cup sweet cream
8 oz of high-quality dark chocolate, chopped
1 cup granulated sugar
¼ cup cocoa powder + 2 tbsp to coat the pan
1/2 cup sour cream
Butter to coat the pan
Powdered sugar and whipped cream to top the cake
1. Preheat the oven to 180C or 350F. Coat a springform pan generously with butter and use a sifter to sprinkle cocoa powder onto the bottom and edges.
2. In a medium saucepan, (preferably a double boiler) heat the butter and sweet cream on medium heat until the butter is completely melted. Remove from heat. Add the chopped dark chocolate and stir until the chocolate is completely incorporated and smooth.
3. In a bowl, whisk the eggs, sugar, and cocoa powder for about 10 minutes until fluffy. Add in the chocolate mixture slowly while using a mixer to beat at a slow-medium speed. Then, add the sour cream and mix slowly until incorporated.
4. Transfer the batter to a pan and bake until the cake is set but moist, about 40-45 minutes. Remove from the oven and refrigerate in the pan for an hour. The cake may sink in the center, do not panic.
5. Carefully slide a knife along the edges of the mold. Remove the sides of the mold and transfer the cake onto a serving plate. Dust with powdered sugar and add a dollop of whipped cream.