I replaced the heavy cream and butter in Momed’s signature flourless chocolate cake with coconut cream and coconut oil in case you’re serving your favorite brisket recipe at Passover — but the cake’s fudgy texture and toastier taste is all the better for it.
For an additional flourish, you can serve slices with whipped coconut cream. To make it, refrigerate a can of full-fat coconut milk until very cold. Open the can and spoon only the solid parts into a chilled bowl (don’t get any liquid in there). Whisk until soft peaks form.