Warm Israeli Chocolate Cake*

This recipe is from my Israeli friend Sharon who makes wonderful, easy dishes that have all become staples in our home. There are three kinds of Israeli chocolate. The cake must be made with these particular ingredients that you can find at your kosher store or online.

For the cake:

• 4 eggs
• 1/2 small non-dairy Rich’s Whip whip cream or real sweetened heavy whipping cream for dairy version
• 1 cup canola or grapeseed oil
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1 cup Elite brand Chocolit or Parve Nesquik brand chocolate drink mix powder
• 1/4 teaspoon sea salt, heaping

Mix all of the cake batter ingredients together with an electric mixer.

Prick many times all over the cake with a toothpick to ensure that the cake will fully soak up the chocolate sauce.

Pour into a greased 9×13 inch casserole baking dish and bake for about 30 minutes, or until a toothpick comes out clean after pricking the cake.

Warm Israeli Chocolate Cake*

 

Print

This recipe is from my Israeli friend Sharon who makes wonderful, easy dishes that have all become staples in our home. There are three kinds of Israeli chocolate. The cake must be made with these particular ingredients that you can find at your kosher store or online.

Author: Karen Abir

Recipe type: Dessert, Freezer Friendly, Quick & Easy, Shabbat & Holiday

Cuisine: Parve (non-dairy), or dairy using real cream and dairy chocolat

Serves: Serves 8-10

Ingredients

• For the cake:
• 4 eggs
• ½ small non-dairy Rich’s Whip whip cream or real sweetened heavy whipping cream for dairy version
• 1 cup canola or grapeseed oil
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1 cup Elite brand Chocolit or Parve Nesquik brand chocolate drink mix powder
• ¼ teaspoon sea salt, heaping
• For the warm chocolate sauce:
• 1 Elite bittersweet chocolate bar
• 2 heaping tablespoons Parve Chocolad Hashachar brand chocolate spread
• ½ - 8 ounce container Rich’s brand Rich Whip non-dairy whipping cream, or real sweetened heavy whipping cream for dairy

Instructions

1. Mix all of the cake batter ingredients together with an electric mixer.
2. Pour into a greased 9x13 inch casserole baking dish and bake for about 30 minutes, or until a toothpick comes out clean after pricking the cake. Prick many times all over the cake with a toothpick to ensure that the cake will fully soak up the chocolate sauce.
3. When the cake is almost done, melt ½ of the whipping cream, Elite bittersweet chocolate and Chocolate Shachar brand spread in a small saucepan on the stove over a low heat, mixing until fully melted and blended well. Pour the warm chocolate mixture over the top of the pricked cake, spreading evenly with a rubber spatula. Serve warm. May reheat in a warming drawer or on a low temperature in the oven before serving if you make the cake in advance.

3.2.2885

For the warm chocolate sauce:

1 Elite bittersweet chocolate bar

2 heaping tablespoons Parve Chocolad Hashachar brand chocolate spread

½-8 ounce container Rich’s brand Rich Whip non-dairy whipping cream, or real sweetened heavy whipping cream for dairy

When the cake is almost done, melt ½ of the whipping cream, Elite bittersweet chocolate and Chocolate Shachar brand spread in a small saucepan on the stove over a low heat, mixing until fully melted and blended well. Pour the warm chocolate mixture over the top of the pricked cake, spreading evenly with a rubber spatula. Serve warm. May reheat in a warming drawer or on a low temperature in the oven before serving if you make the cake in advance.

Serves 8-10

* Parve (non-dairy), or dairy using real cream and dairy chocolate