Flourless cake for Passover Seder - we typically skip the glaze, almonds, and strawberries and serve with homemade strawberry ice cream

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Pie:

¼ c almond meal or very finely ground almonds

¼ c matzo cake meal

¼ teaspoon salt

1 lb + 1 oz bittersweet chocolate (do not exceed 61% cacao), chopped

6 Tbsp (¾ stick) + 1 Tbsp unsalted pareve margarine

3 large eggs

¾ c sugar

1 Tbsp vanilla extract

Sliced almonds, lightly toasted

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Strawberry Topping, optional:

1¼ lb strawberries, hulled, sliced

2 Tbsp sugar

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Pie:

1. Preheat oven to 350°F/175°C. Coat 9" glass pie dish with margarine.

2. Whisk first 3 ingredients in small bowl. Combine 1 lb chocolate and 6 Tbsp margarine in large microwave-safe bowl. Microwave in 20- to 30-second intervals until smooth, stirring often. Set aside to cool.

3. Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3-4 minutes.

4. Beat in chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.

5. Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45-50 minutes. Cool to room temperature (center will fall).

6. Combine 1 oz chopped chocolate and 1 Tbsp margarine in microwave- safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.

7. Drizzle glaze over pie. Sprinkle with almonds.

   DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.

Strawberry Topping, optional:

8. Toss berries and sugar in medium bowl to blend. Chill until ready to serve, up to 4 hours.

9. Cut pie into wedges; place on plates. Serve with strawberries, whipped cream, and/or strawberry ice cream.

Tags: cake, chocolate, dessert, Easter, gluten-free, holiday, Passover, Seder, vegetarian