Most flourless chocolate cake recipes—whether from the New York Times, celebrated pastry chef François Payard, or the Stop & Shop supermarket chain—look surprisingly similar. They are essentially eggs, chocolate, butter or margarine, sugar and cocoa powder. Some call for fancy techniques, but all produce the same thing: a soft slab of deep, dark chocolate that identifies more as a truffle than a cake. So if all of these recipes are kind of the same, why not go for one that’s super-easy and fast? Ours will get you from zero to a chocolate lover’s delight in just 30 minutes. For Passover, if you have a little more time and want a Seder showstopper, try Leah’s Fudgy…
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