Chocolate Cake for Passover

I don't normally like "flour-less chocolate cake" - the flavor is nice, but it has the texture of paste and who wants that?

So when we visited cousins in Miami and were served a souffle-like mostly-flourless chocolate cake, obviously we got the recipe to use for Passover.

Looking up the recipe online, it's clear that the cake has many ardent fans on the mommy-blogs.  And for good reason - it was trivial to make, and delicious.

Gâteau au chocolat fondant de Nathalie:

200 grams dark chocolate (I used 60% since it was on sale at whole foods, which worked out well),  cut into small pieces with a knife.
200 grams unsalted butter (I splurged for Kate's), cut into cubes. (It was just under two sticks)
200-250 grams sugar (I went on the high end, but regret it, next time I'll go lower)
5 eggs
1 Tablespoon coconut flour (the taste of coconut didn't come through at all, it was just to have some K4P binding)

Preheat the oven to 375 F

Melt the chocolate and butter together in the microwave until smooth and combined. Add the sugar, and stir. Add the eggs one at a time and stir into the batter (obviously I added all of the eggs at once. It probably took a little bit longer to get it all incorporated, but it worked fine). Add the flour.

Pour batter into the buttered cake pan and bake for approximately 25 minutes. In our oven it took about 30 minutes. It's done when nice cracks have formed.

The cake is really good - and poofy - straight out of the oven, but is arguably better once cooled.

Serve with whipped cream.