Passover Individual Chocolate Brownie Cakes

These little cakes are easy to make, delightfully chocolate, dense, and fudgy.  I baked them in muffin tins with individual paper liners.  Serve them with a little whipped topping, some berries, and a bit of raspberry puree.  I adapted this recipe, making it usable on Passover, from the Belgian Brownie recipe in the Pain Quotidien cookbook from Alain Coumont.  It was originally in grams.

9 ounces bittersweet chocolate  (72%), roughly chopped

1 cup plus 2 tablespoons unsalted margarine (2 sticks ¼ sticks)

1 and 1/4  cup sugar plus 1 teaspoon

4 extra large eggs

3 tablespoons matzo cake meal

This recipe makes about 18 cakes.  Place paper liners in two 12 count muffin tins.  I made the recipe twice and used 3 muffin tins for a total of 36.  Place a large bowl over a sauce pan with simmering water about 1 inch deep.  Make sure the bottom of the bowl is not touching the water.  Place the chopped chocolate and margarine in the bowl and let them melt.  When all is melted, remove the bowl from the sauce pan taking care not burn yourself or let any water droplets get in the bowl.  Stir to combine margarine and chocolate until smooth. Measure the sugar and cake meal together in a bowl. Stir the sugar and cake meal into the chocolate.  Whisk in the eggs.  Let the chocolate batter rest for 30 minutes, while you preheat the oven to 300 ° .

Ladle the chocolate batter by ¼ cup measure fulls into the cupcake liners in the prepared pans.  Bake for 25-30 minutes.  Let cool a bit and remove from the pans.  You can serve them a bit warm and they keep well.

Related posts:

1. Passover Chocolate Pecan Brownie Layer Cake
2. Passover Hazelnut Cake with Chocolate Mousse
3. Passover Chocolate Coconut Cookies
4. Chocolate Espresso Cake
5. Cherry Apricot Individual Cobblers

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Tagged as: brownies, chocolate, dessert, fudgy, kosher, non dairy, pareve, Passover, recipe