Denise says:

This is a reliable chocolate cake to add to your Passover repertoire. It oozes chocolate with every bite ~ your chocoholic guests will be delighted. I serve it during Passover as part of a grand afternoon tea or as a dessert with extra strawberries. It freezes well, so make a double batch and freeze one for later as you know they want another one very soon !

To vary the recipe try adding some chopped dates to the mixture.

Preparation Time: 15 minutes Cooking Time: 45 minutes
Serves: 8 – 10 people Parev

Ingredients:

150g plain chocolate – roughly chopped
100g chocolate chips
2 tablespoons cocoa powder
4 eggs
200g caster sugar
2 tablespoons Kiddush wine or red table wine
1 teaspoon almond essence
200g ground almonds
200g margarine – melted plus 1 tablespoon to grease the tin

Garnish: Icing sugar and sliced strawberries

Method

1) Line the base of a 22 cm/ 9 inch loose based cake tin with non stick baking parchment paper and grease the sides.
2) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
3) Whisk the eggs and sugar until thick enough to hold a trail. Add the red wine, almond essence, ground almonds, cocoa powder, chocolate chips and plain chocolate and melted margarine.
4) Mix well until completely combined.
5) Pour into the prepared cake tin.
6) Bake for 45 minutes or until set in the middle and firm to touch.
7) Leave to cool and invert onto a serving plate.

To serve the stylish way: Dust with icing sugar and garnish with strawberries