Dense Bittersweet Chocolate Cake

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I needed a Passover dessert so baked this with pareve butter. The butter did not melt as easily or as smoothly as regular butter would have and you could see little dots of butter in the baked product. The bottom edge also looked a little oily and had some odd pearls of butter here and there on the sides but nothing I couldn't wipe away. Despite the odd looks, it still tasted pretty delicious. I cooked it for about 10-12 minutes longer than recommended because the center didn't look even close to set and I was glad I did. The texture was dense but almost mousse-like. Like others, I served with a raspberry sauce and fresh raspberries but also decorated it with a bit of sprinkled powdered sugar and chocolate curls. I lined the pan with parchment as they do in the video. I had some very minimal leakage in the first few minutes so wrapped the outside with some tinfoil as well, pulling the extra parchment up around the sides, and had no further issues.

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So simple and so delicious! The first time I made this was to bring to someone's home for Passover dessert (it was also the first time I used a spring form pan. Lining the pan with parchment makes it super easy to transfer to a cake plate for serving. I added the chocolate shavings on top for a beautiful presentation and served with fresh strawberries as a garnish. It was so decadant and so delicious!

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Love it, love it & easy. Great for jewish celebrations.

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I followed the recipe to a T. The butter overflowed in the oven and now my whole house smells like burnt oil. I'm so upset since I'm having company tomorrow. Don't ever make this cake - it's a disaster and I haven't even tasted it!! My nostrils and lungs are burning from the oil in the oven! I've had to lock my family off in a a wing of the house. Disgusting!!!

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I was invited to a passover sedar and was given the task to make dessserts for 15 people. It was quite the challenge til I saw this recipe. It was wonderful and delicious!!! It was very rich.
I did read the reviews prior to making this and to insure no leaks, I put tinfoil on the bottom of the pan just in case. No leaks. It came out great It got great reviews and will def make it again whether its passover or not!!!! This is a keeper!

Jen D
Worcester,,Ma

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This is my first time making this recipe - it's baking right now. However, I borrowed my friend's springform pan and she's used it a million times for cheesecake, etc. When I poured the batter into the pan, it leaked! I immediately poured the batter back into the bowl and tested the pan, thinking I may have put the bottom in wrong, but I didn't. I just don't think a springform pan is made for liquids. So, I put it in my bundt pan and we'll see what happens. Right now, the batter has formed peaks! Totally wierd, but as long as it tastes good.

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This recipe is great! So very easy, and I am a total amateur when it comes to baking with chocolate. I made it with butter flavored crisco instead of butter since I am lactose intolerant and it turned out beautifully! If you keep kosher, this is the perfect decadent dessert to serve with a meat meal.

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This was easy and wonderful. Guests loved it. I might have overcooked the edges of mine a little but when refrigerated it softened up and it didn't taste burned at all. I would recommend possibly a light rasberry brandy sauce (or something similar to accompany it. I just decorated mine with a sprinkling of confectioner's sugar. It is very rich so don't expect guests to eat a lot of it.

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This was amazingly easy and simply amazing to taste. I served it with raspberry sauce and fresh raspberries

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It does need to cook a bit longer, and set for a bit, but when it is done, it tastes sooo good!