I've been in the throws of a food blogger's dilemma. On the one hand, my followers are relying on me to share a flood of simple Pesach recipes in anticipation of the upcoming holiday. Salads, soups, cakes. Fish, meat, poultry.

On the other hand, I am but an ordinary person - a working mom with way too little time on her hands. What with my job, my kids, and Pesach a week off, I barely have time to sleep, let alone photograph and blog and share my recipes. What's a blogger to do?

So, here's my compromise. I'm going to share my recipes this week. I'll post my favorites online, and hope you come back for more. But no photos. For one thing, my Pesach pots and dishes are none too glamorous. (We love them for what they are, but they're really not blog-worthy.) For another, I don't have the time to setup my equipment and shoot every dish. I've got to make it through the week with my sanity somewhat intact.

So, there you have it. Hope y'all understand. And if you have any favorites, please email them to me or share them by commenting below. I'm always looking for new recipes to add to my repertoire.

Super Simple Pesach Chocolate Cake (NOT GEBROKTS)
This recipe is my sister-in-law's and I owe her great thanks for it. I usually make three or four of these over the week of Pesach. They whip up in a snap and get eaten almost as quickly. A good basic chocolate cake. 

5 eggs
1/2 cup cocoa
1 teaspoon baking soda
1 cup oil
1 pinch instant coffee grains
1/2 teaspoon vinegar
1 teaspoon vanilla
3/4 cup potato starch
1 1/2 cups sugar

Preheat the oven to 350*.

In a large bowl, mix the vinegar and baking soda till foamy.

Add the remaining ingredients and beat well with an electric mixer. Pour the batter into a 9x13 baking pan. (I use disposable aluminum.)

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Eat within a few days, or freeze for later.