Flourless Chocolate Cake for Passover That Shines
This flourless chocolate cake is dense and fudgy at the center with a delicate, crackly top, making it a make-ahead-friendly Passover dessert that slices into clean, photo-pretty wedges.
Equipment
- 9-inch (23 cm) springform pan
- Parchment paper
- Heatproof bowl
- Small pot (for double boiler) or microwave
- Whisk
- Silicone spatula
- Fine-mesh sieve (for sifting cocoa)
- Cooling rack
Ingredients
For the cake
- 225 g semisweet or bittersweet chocolate (55–70% cacao) about 8 oz; about 1 1/3 cups chips or chopped bars
- 170 g unsalted butter or non-dairy margarine for a pareve cake (12 Tbsp / 6 oz)
- 150 g granulated sugar 3/4 cup
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract optional
- 5 large eggs room temperature
- 60 g unsweetened cocoa powder sifted (3/4 cup)
For finishing (optional)
- cocoa powder for dusting
- powdered sugar for dusting (Passover-approved if needed)
- fresh berries for serving
- lightly sweetened whipped cream or whipped non-dairy topping, for serving
Instructions
- Prepare the pan and oven: Preheat the oven to 175°C / 350°F. Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Grease the sides and parchment with butter or non-dairy margarine. For easy release without flour, dust the sides lightly with cocoa powder and tap out the excess.
- Melt the chocolate and butter gently: Place chocolate and butter in a heatproof bowl. Set over barely simmering water (bowl not touching water) or microwave in 20–30 second bursts, stirring each time. Stir until just melted and smooth, then cool 3–5 minutes so it’s warm but not hot.
- Build the chocolate base: Whisk in the sugar and salt until thick and glossy. Whisk in vanilla (if using). The mixture may look slightly granular.
- Add the eggs one at a time: Crack eggs into a separate bowl to check for shells. Whisk eggs into the chocolate mixture one at a time, mixing just until blended before adding the next, until the batter is shiny and uniform.
- Incorporate the cocoa powder: Sift cocoa powder over the bowl, then fold gently with a silicone spatula until no dry streaks remain. If lumps persist, press them against the bowl with the spatula and fold again.
- Bake the cake: Scrape batter into the prepared pan and smooth the top. Tap the pan firmly 2–3 times to pop large air bubbles. Bake 22–28 minutes, until edges are set and slightly puffed and the top is thin and crackly; a toothpick 2 cm (3/4 inch) from the edge should come out mostly clean, and the center should have a few moist crumbs.
- Cool slowly for best texture: Cool on a rack in the pan for at least 20–30 minutes. Run a thin knife around the edge, release the springform sides, and cool completely to room temperature before transferring.
- Chill for tidy slices (optional but recommended): Wrap well and chill 1–2 hours (or up to 2 days). For clean slices, dip a sharp knife in hot water, wipe dry, and wipe between cuts.
- Finish and decorate: Just before serving, dust with cocoa and/or powdered sugar and garnish with fresh berries. Serve plain or with whipped cream (or non-dairy topping), and optionally ice cream or sorbet.
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 145mgSodium: 140mgPotassium: 240mgFiber: 4gSugar: 25gVitamin A: 650IUVitamin C: 0.2mgCalcium: 35mgIron: 3.5mg
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