Great for Passover but so delicious you'll want to make it all year round.
This recipe is based on a very sweet rich dessert a friend of mine makes and because I use no processed materials and no white sugar I decided to try and re-do it to fit my lifestyle.
So I changed the butter to organic coconut oil and lowered the amount and changed the large amount of white sugar with a smaller amount of unprocessed coconut sugar (you can find it in health stores and the Green part of the supermarket), and a bit of maple syrup. And I used high quality dark chocolate.
The result was a rich, delicious dessert that happily you can only eat a little bit of, so it's perfect for that little after-Seder dessert.
It's gluten free and parve as well!
And the best thing is? You only need a couple of bowls, a whisk and a few minutes.
This is enough for a rectangular pan. If you want to use an English cake tin, you can halve the amount. (I halved the amount because I would have finished it all!)
Ingredients
- 400 grams dark chocolate
- 210 grams organic coconut oil (cold)
- 6 eggs
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons cocoa powder
- 4 tablespoons corn flour
Method
- Melt the chocolate and oil in a microwave-safe container. Mix every 30 seconds until melted and mix well.
- In a large bowl, add the eggs one at a time to the chocolate mixture and whisk well in between each egg.
- Add the cocoa powder and corn flour and beat well - but carefully, so as not to get a face full of powder. Then add the sugar and maple syrup and mix until smooth.
- Spray a pan with a little oil and pour in the mixture.
- Bake at 175 for 12-15 min (until a toothpick comes out nearly clean (the fudge should be very moist in the middle)
- Pair it with some fresh fruit to balance out the richness (strawberry or raspberries go best if you ask me)
Enjoy and Happy Passover!