Growing up, there was never a shortage of good desserts for Pesach. My mom who is the Moroccan equivalent of Julia Child, always prepared rich chocolate mousses topped with fresh cream, meringues with the tallest peaks, pans of sinful brownies, and almond flour cakes that were more beautiful and decadent than most year round bake shops. However, bad dessert is usually synonymous with Pesach for most people, so I decided it would be a good idea to share a full proof dessert to help everyone out. Here's a brownie cake recipe I whipped together this week to share with you; the ganache has a special note at the end of the recipe if you'd like to turn it into a frosting for a cake.
Ingredients
4 ounces bittersweet chocolate, chopped
1/2 cup coconut oil
3/4 cup sugar
3 large eggs
1 tsp kosher salt
3/4 cup dutch cocoa powder
Chocolate Ganache
12 ounces bittersweet chocolate
1 cup coconut cream
3 tbsp coconut oil
1 tsp vanilla extract
1 tsp kosher salt
**for frosting
add 3 cups confectioner's sugar
Coconut Streusel
2 cups shredded unsweetened coconut
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp Maldon sea salt
3 tablespoons honey
Directions
Preheat oven to 375° and grease an 8" cake pan. Line the bottom with parchment paper, grease parchment paper. in a double boiler set chocolate and coconut oil. Melt chocolate in oil and continue stirring until chocolate is smooth and glassy. Remove bowl from boiler and whisk in sugar. Continue whisking in one egg at a time. Stir in kosher salt. Sift cocoa powder over batter and gently stir in until completely combined. Pour batter into greased pan and bake for 25 minutes until top has set. Remove pan from oven, cool for 5 minutes and gently flip onto a plate.
In a small sauce pan heat coconut cream and oil until just about to boil. Once coconut cream and oil begin to lightly simmer, pour over chocolate in a large bowl. Whisk chocolate as it melts. continue whisking quickly- this is what makes a ganache glassy and smooth ( the rapid whisking). Once completely melted, stir in the vanilla and salt. **notes at bottom for making this into frosting.
Heat a large pan over a medium flame. Spread out coconut and let toast. Gently fold over coconut to keep it from burning, once coconut is fragrant and lightly toasted about 2-3 minutes, remove from flame. stir in coconut oil, vanilla, salt, and honey.
Top brownie cake with a thick layer of ganache, letting it drip down the sides. Heavily sprinkle toasted coconut all over ganache.
**If you chose to make ganache into frosting, refrigerate ganache for 30 minutes, then with an electric beater, beat in 2 cups of confectioner's sugar until ganache has become light and fluffy.
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