This week, Leah Shemtov of Chabad Stamford, shows Tina Redwine how to make flourless Chocolate Cake for Passover. 

1/4 teaspoon salt

1 teaspoon vanilla*

1/2 cup cocoa

1 cup sugar

6 large eggs, slightly beaten

10 oz good-quality semisweet or bittersweet chocolate

1/4 cup confectioner's sugar*|1 cup margarine or butter|

Mint sprigs and assorted berries for garnish

Preheat oven to 350F. Grease a 10-inch springform pan, then line bottom of pan with parchment paper. In a small saucepan, combine chocolate and margarine and cook over medium-low heat, stirring occasionally, until completely melted. Remove from heat and let cool. In a large work bowl, combine sugar, cocoa, and salt with a whisk until incorporated. Add eggs and vanilla and whisk until smooth. Add 1/3 of chocolate mixture and stir until incorporated; repeat with remaining 2/3 of chocolate. Pour batter into prepared pan and bake for 40 minutes, until just set but still soft in the center. Let cool completely. Sift confectioner’s sugar over the top of the cake, and garnish with mint and berries.