Perfect for Pesach Brownie Cake

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Brownie Cake for Pesach

Pesach is nearly here! While some families eschew leavening by going all in on vegetables and salads, others enjoy some extra indulgences and treats in the form of special kosher-for-Pesach sweets and treats. Sample the best of both worlds with this delightful and easy recipe for a special brownie-cake. You’ll find both a sugar free and a traditional version below.

Stacey recommends that you enjoy your cake warm with a good dollop of ice cream, or let it harden in the refrigerator for a decadent and fudgey brownie bite.

Ingredients

For the Sugar-Free Version

  • 75 grams unsalted butter
  • 210 grams Xylitol
  • 4 large eggs
  • 75 grams cocoa powder
  • 150 grams ground almonds (processed to make finer if not already extra fine)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Optional: chocolate chips or freeze dried raspberries for colour

**Note from Stacey: While Xylitol is a healthy sugar replacement for us humans, it’s deadly to dogs even in small amounts. Be sure to keep xylitol away from pups and other furry friends.

For Standard Version

  • 75 grams unsalted butter
  • 250 grams caster sugar
  • 3 large Eggs
  • 75 grams Cocoa Powder
  • 150 grams Ground Almonds (processed to make finer)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Optional: chocolate chips for topping

Preparation

For the Sugar-Free Version

  • Preheat your oven to 180 degrees or 160 degrees fan.
  • Line an eight inch round tin.
  • Melt the butter in a bowl in the microwave with the xylitol and whisk to combine.
  • Spoon into a stand mixer with a paddle attachment.
    • If you don’t have a mixer, use some “kid-power” to mix by hand with a paddle or rubber spatula.
  • Add the eggs one at a time while mixing slowly.
  • Add the almonds, cocoa powder, baking powder, vanilla and salt at the same time and mix until smooth.
  • Pour into the lined cake tin. Top with chocolate chips if you fancy.
  • Bake for around 20-25 mins until it just loses its wobble!
  • Cool in the tin for 20 mins and then remove and leave to cook on a wire rack.
  • Sprinkle with the raspberries to serve if you like.
  • This cake can be frozen or kept in an airtight container for 4 days.
  • Eat and enjoy! Don’t forget to share with friends.

For Standard Version

  • Preheat your oven to 180 degrees or 160 degrees fan.
  • Line an eight inch square tin.
    • Remember, for the sugar-free version, you will use a round tin.
  • Melt the butter in a bowl in the microwave and the sugar and whisk to combine.
  • Spoon into a stand mixer with a paddle attachment.
  • Add the eggs one at a time while mixing slowly.
  • Add the almonds, cocoa powder, baking powder and salt at the same time and mix until smooth.
  • Pour into the lined cake tin. Top with chocolate chips if you fancy.
  • Bake for around 20-25 mins until it just loses its wobble.
  • Cool in the tin for 20 mins and then remove and leave to cook on a wire rack.
  • This cake can be frozen or kept in an airtight container for 4 days.