Flourless Chocolate Cake

Submitted by: Susan Gottlieb: Judaic Studies


  1. - 1 pound semi-sweet chocolate, chopped
  2. - 10 tablespoons Fleischman’s sweet, unsalted margarine
  3. - 5 eggs, separated at room temperature
  4. - 1 jar seedless red raspberry jam


This cake freezes well. Make a second layer of the cake and add a thin layer of raspberry jam between the two just prior to serving. The extra jam can be warmed over a low flame until thinned. Serve on the side. Reserve 1/3 cup of batter from each layer before assembling. Frost with the remaining batter.


Preheat oven to 375 degrees. Grease 9” spring form pan. Melt chocolate and margarine in double boiler. Pour into large bowl, cool slightly. Beat yolks, stir into chocolate mixture. Beat whites to stiff peaks. Gently fold ¼ whites into mixture, fold in remaining whites. Pour batter into pan. Bake 12 minutes. DO NOT OVERBAKE! Cake will be loose and firm when cooled. Let cake cool completely in freezer. Remove cake from pan. Wrap cake in plastic.