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LOCATION: Recipes >> Cake Recipes >> Passover 04

Print this Recipe    Passover 04

Chocolate Pudding Cake

1/3 cup unsalted butter
2 ounces seimsweet chocolate
1 1/3 cups matzo meal (or dry breadcrumbs)
1/3 cup sugar

9 ounces semisweet chocolate, coarsely chopped
11 ounces cream cheese, room temperature
2/3 cup sugar
6 eggs, room temperature
4 teaspoons vanilla
1/3 cup whipping cream

1 1/2 cups whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Melt butter and chocolate in double
boiler over gently simmering water. Stir until smooth. Mix in
matzo meal and sugar. Press mixture into bottom and sides of 9-inch
springform pan. Bake until firm, about 8 minutes. Refrigerate
until well chilled.

Preheat oven to 375 degrees. Melt chocolate in double boiler over
gently simmering water. Stir until smooth. Set aside and cool
slightly. Beat cream cheese and sugar until light and fluffy.
Beat in eggs 1 at a time. Blend in vanilla. Beat in chocolate
and whipping cream. Pour into crust. Bake until outside is firm
and lightly browned but center is still soft when pan is shaken,
30-35 minutes. Refrigerate until well chilled.

For topping: Beat whipping cream, powdered sugar and vanilla to
soft peaks.

Remove cake from springform. Set on platter. Spread whipped cream
over top. Garnish with chocolate curls.

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