I've been to my fair share of Passover dinners. If my friends are reformed, they usually let me bring dessert. This is KfP even for Ashkenazi Jews. Also this is naturally vegan/gluten free!
  1. Preheat the oven to 375°F. Flip the bottom of a 9-inch springform pan upside down so the small ridge of the bottom is pointing down. This will allow you to slide the cake off easier after it bakes.
    I also usually place a piece of aluminum foil under the pan and then wrap it around the base to keep any batter from leaking but if your springform pan is really good and tight and rarely leaks, no need to do this step.
  2. Melt 1 tablespoon of coconut oil in the microwave by cooking it for 30 seconds on high. Brush the melted oil on the bottom and sides of the pan. Fit a 9-inch round piece of parchment paper at the bottom of the pan and brush it with oil as well.
    After hitting the Internet I found that Spectrum brand Unrefined Extra Virgin Coconut Oil is Kosher for Passover when labeled OU. Apparently someone emailed the Orthodox Union Kashruth Division and asked and they said yes. Yay Internet!
  3. Chop 4 ounces of KfP dark chocolate and place it in a microwave safe bowl. Add 7 tablespoons of coconut oil to the bowl and cook on high for 30 seconds. Stir and repeat 2 more times until chocolate is melted and smooth. Set aside to cool.
    I'm pretty persnickety about my chocolate and most KfP baking chocolate is subpar. Usually it's because they use vegetable oil instead of cocoa butter. Take a look at the ingredients and if there isn't cocoa butter, find another bar. I believe Alprose Swiss make a KfP baking bar that is decent. "Eating" KfP bars are usually better than the KfP "baking" bars. Also avoid chocolate chips for this recipe. Chopped bars melt better.
  4. Separate 4 eggs and place the egg whites in the bowl of a stand mixer fitted with a wire whisk. Sprinkle 1/2 teaspoon of kosher salt into the bowl. Turn the mixer on to high, whipping the whites until soft peaks form, the slowly sprinkle 1/3 cup granulated sugar into bowl while the mixer is on.
    Keep beating the egg whites once the the sugar is all added until they look glossy and stiff like meringue.
  5. Move the whites to another bowl temporarily and add the egg yolks to the mixing bowl (no need to wash it, I'm too lazy & it's never been an issue). Add 1/2 cup sugar to bowl. Split a vanilla bean lengthwise and scrape the seeds into the bowl.
    You can probably sub 1 tablespoon of vanilla extract in place of the vanilla bean seeds but I'm never sure about vanilla extract being KfP so I figure is just use the bean. Use your own discretion with this sub.
  6. Place the mixing bowl over a simmering pot of water. Stir until the yolks feel warm to the touch. Remove and place back on the mixer (still fitted with the wire whisk). Turn the mixer to high and beat until the yolks are double in volume and pale yellow in color.
    Warming up the yolks helps in whipping them to hold the air. Don't skip this part.
  7. Using a large spatula, fold the chocolate & oil into the egg yolks gently by hand. Once incorporated, scoop up about 1 cup of the egg whites and fold them in my hand. Repeat until all the egg whites are folded in, 1 cup at a time.
  8. Add 1 tablespoon of fresh minced basil and 1/2 teaspoon of ground ginger to the cake batter with the last egg white addition.
  9. Scrape into the prepared springform pan. Bake for 25 minutes or until the top starts to crack a little and bounces back when touched. Let cool on a wire rack when until you can touch it.
    The cake will rise then fall back into itself, with the edges become crisp. This is normal.
  10. Once cool enough to handle (but still warm) release the sides of the pan and slide the cake off of the bottom into a serving platter using a large spatula. Cool completely to room temperature then dust with KfP powdered sugar.
    Most powdered sugar has cornstarch added to it but some use potato starch (like Whole Foods). That said, if you can't find KfP powdered sugar, just stick some regular sugar in a food processor and blitz it until it's powder. Dust away!
  11. I serve this with a caramelized pineapple ginger sauce. You can find the whole recipe at http://bit.ly/1FquUIy
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