Teff it out! When it comes to Passover desserts, I have a new favorite flour: teff. What’s teff? An ancient grain native to eastern Africa, teff is most familiar to Americans as the basis for injera, the spongy, slightly sour (because it’s fermented) pancake-like flatbread served at Ethiopian restaurants.

Teff is considered to be kosher for Passover. And guess what? Teff flour tastes delicious with chocolate. Kosher for Passover brownies? Chocolate cake? That doesn’t suck? All possible thanks to teff.

Whole teff grains

I first discovered teff as a grain to bake with last Passover when I bought Alice Medrich’s wonderful, award-winning cookbook Flavor Flours. An exploration of the world of flours beyond wheat, Flavor Flours was a revelation to me and so many other bakers. It also is a tremendous resource for those who cannot tolerate gluten. But for me, the greatest discovery was learning about teff.

Once I made Medrich’s recipe for teff brownies, I decided never to mess around with another so-so sponge cake made with matzo meal. Teff is more than just a kosher-for-Passover wheat substitute. It adds a new layer of flavor and interest to baked goods, especially when paired with chocolate. Baked goods made with teff are so flavorful and have such a rich texture, you should not limit them to Passover or for serving gluten-free guests. (But isn’t it nice to have something so tasty for Passover and other gluten-free occasions?)

I’ve adapted Alice Medrich’s brownie recipe to make a dense, fudgy chocolate cake with a crisp crackly crust that perfect for serving to a group — like your Seder guests. Topped with a dollop of whipped cream and some fresh sliced strawberries, this is a Passover dessert that will satisfy even the most die-hard gluten-lover.

Teff flour is easy to find at good grocery stores and is a nutritional powerhouse: ground from the whole grain, teff flour contains calcium, protein, vitamin C, fiber and iron. (Be sure to look for teff flour, not whole grain teff when shopping.) That doesn’t mean that this teff cake is healthy exactly, but it can’t hurt!

Happy Pesach everyone!

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Yum

Chocolate Teff Cake

Ingredients

Cake
• 10 TB butter
• 6 oz bittersweet chocolate with at least 60% cocoa solids
• 1 cup sugar
• 3/4 cup teff flour
• 1 tsp espresso powder (optional)
• 1/2 tsp salt
• 3 large eggs, cold
• 1 tsp vanilla extract*
• 1/2 cup chopped pecans, lightly toasted in a dry skillet (optional)
Whipped cream
• 1 cup heavy cream
• 2 tsp superfine sugar
• Strawberries or raspberries for serving

Instructions

1. In a small saucepan, melt the butter and chocolate over the lowest possible heat. Stir to prevent scorching. Cool.
2. Preheat oven to 350 and spray a 8 or 9-inch round cake pin with nonstick baking spray.
3. Pour the cooled chocolate and butter mixture into the bowl of a standing mixer. Add the sugar, teff flour, espresso powder, if using, and salt. Mix just until combined.
4. Add the eggs and vanilla extract, if using.
5. Beat on medium speed until the color is light and the batter looks fluffy, 2-3 minutes.
6. Fold in the pecans, if using.
7. Pour the batter into the prepared pan.
8. Bake for 35-40 minutes until a skewer inserted in the middle comes out clean.
9. Make the whipped cream by beating heavy cream with the whisk attachment on high in your standing mixer. Gradually add the sugar and beat until stiff peaks form.
10. Cover and refrigerate until needed.
11. Cool on a wire rack in the pan.
12. Once cool, remove to a platter.
13. Serve cake topped with whipped cream and fresh berries.

Notes

Most vanilla extract is not kosher for Passover. Feel free to omit it.

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