Flourless Chocolate Cake
Cake, Seasonal

Flourless Chocolate Cake

Happy Passover! Just because it is Passover and flour isn’t in the picture doesn’t mean you have to skimp when it comes to dessert. This flourless chocolate cake is super fudgey, rich, and would make a great cake any day of the year.

Passover Flourless Chocolate Cake

Flourless Chocolate Cake

If you’re new to Passover and confused about the whole flourless thing, let me catch you up real quick. Passover is all about matzah, and eating leavened bread is a big no. Long story short, there was a Pharaoh, and he wasn’t a big fan of the Jews. So, Moses came along with some plagues, there was minimal time to leave Egpyt and escape the evil Pharaoh, so the bread didn’t have time to rise and turned into matzah. If you’ve got 20 minutes to spare and really want to know about the details, watch the Rugrats Passover episode. It honestly does a good job of explaining the story in simple detail and it’s a fun throwback!

Okay, so back to the cake. Since there is no flour on this holiday, the assumption is the food is bland and boring. Honestly, though, there isn’t much of a difference as long as you put in some effort and creativity. Hence, this Passover flourless chocolate cake. The cake is so rich and creamy and definitely makes the list for Passover dessert you can make year-round. My one trick is the whipped egg whites. It gives the cake an airy lift, even though it is super fudgy.

Chocolatey Flavors

Flourless Chocolate Cake

The idea for the whipped egg whites in the chocolate mixture comes from another favorite Passover cake of mine. It’s from Molly Yeh’s recipe for an orange and almond cake. It basically has the same technique, but instead of chocolate, it’s super citrusy. It’s delicious if you are looking for another Passover dessert or just don’t like chocolate (but, why??).

This chocolate cake is not only super creamy and rich, but it is also pretty simple to make. The hardest part is whipping the egg whites, which if you have a stand mixer really isn’t complicated. This is also one of those cakes that you have to let cool completely before you take it out of the pan. It cooks in a springform pan, which can be finicky on its own between the bottom piece and the sides popping out. Something always sticks, so let it cool completely!

Now, I probably should have taken my own advice about the springform pan. Someone (me) got a little impatient when taking the cake out of the pan, and let’s just say things didn’t work out as planned. The bottom stuck to the pan, the knife didn’t run smoothly around the bottom to help it ease out, and all of the sudden the cake was in pieces. Luckily, I had enough ingredients to make another one real fast, so the problem was quickly avoided! But really, just make sure it is cool and don’t be impatient like me.

Some Flourless Chocolate Cake Tips

Flourless Chocolate Cake
  • Use good quality chocolate for the cake. After all the whole cake is chocolate, so you might as well splurge and get the good stuff
  • Have all of your ingredients prepped. When the chocolate and butter combo is melted, everything moves pretty fast afterward, so you’ll want to have everything ready to go.
  • Use a large spatula to help fold in the egg whites. This way they will still stay airy and you won’t have to over mix the batter.
  • Let everything cool in the pan!!! Read the details above and don’t be like me!

Check out the full recipe below and have a happy Passover!!

Flourless Chocolate Cake

Recipe by Margo GothelfCourse: Passover DessertCuisine: DessertDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

55

minutes

Ingredients

  • 3/4 cup, plus 2 tablespoons granulated sugar

  • 1/4 teaspoon salt

  • 1 teaspoon espresso powder

  • 1/2 cup cocoa powder

  • 8 tablespoons (1 stick) butter

  • 1 12 oz bag semi sweet chocolate chips

  • 4 eggs, separated

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons powdered sugar

Directions

  • Preheat the oven to 350 and prepare a 9-inch springform pan with parchment and grease. Set aside.
  • In a medium-sized bowl, mix together the sugar, salt, espresso powder, and cocoa powder. Whisk to combine and set aside.
  • In a large heat-proof bowl, melt the chocolate using a double boiler or with increments in the microwave. Mix the chocolate and the butter together until it is fully combined. It will be thick.
  • While the chocolate is melting, separate the eggs into two bowls. Lightly whisk the egg yolks in a small bowl and set them aside. Whip the egg whites into stiff peaks using a hand mixer or a stand mixer with a whisk attachment. When the egg whites reach medium-peaks, add in the remaining two tablespoons of sugar. Continue to mix until still peaks form, about 3 minutes after medium peaks.
  • When the chocolate is fully melted, add the dry ingredients to the mixture. Mix until combined. Don’t worry about the consistency, it will be really thick. When the two are combined add in the egg yolks and vanilla and mix until combined. The mixture will start to smooth out and look like hot fudge.
  • Fold in the egg whites to the chocolate mixture. Start by folding in 1/4 of the mixture. Once that mixture is fully combined, all in the remaining egg whites. Continue to fold in the mixture until it is all the same color. Try not to overmix the batter as it will release the air from the whipped egg whites. When everything is one smooth color place the batter in the prepared pan.
  • Bake in the oven for 45-55 minutes. The top of the cake will harden and might crackle a bit. When a toothpick comes out clean the cake is done.
  • Let the cake cool completely in the pan before removing the springform from the side. Top with powdered sugar to serve. The cake will last about a week in an airtight container.

Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble. 

 

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