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.
April 14, 2019