Flourless Passover Chocolate Cake

Hey there, it’s Passover time, and you know what that means – it’s time to indulge in some delicious flourless chocolate cake! Whether you’re observing the holiday or just looking for a rich and decadent dessert, this cake is sure to satisfy your sweet tooth. In this blog post, I’ll be sharing our favorite recipe for a flourless Passover chocolate cake that’s easy to make and totally delicious. So get ready to indulge in some chocolatey goodness and impress your family and friends with this amazing dessert. 

WHAT IS PASSOVER?  

Passover is a Jewish holiday that celebrates the story of the Exodus when the Israelites were freed from slavery in Egypt. During the holiday, Jews participate in a Seder meal and tell the story of the Exodus through prayers, songs, and the reading of the Haggadah.

One of the main dietary restrictions during Passover is the prohibition against eating chametz or leavened bread. This is because when the Israelites fled Egypt, they didn’t have time to let their bread rise, so they ate unleavened bread called matzah instead. In order to commemorate this, Jews refrain from eating any leavened products during Passover, including bread, pasta, and anything made with flour or leavening agents like yeast or baking powder.

Instead, Jews often use matzah meal or other non-leavened ingredients to create dishes suitable for the holiday. This includes the popular flourless Passover chocolate cake, which uses ingredients like bittersweet chocolate, butter, and eggs to create a delicious and decadent dessert that’s perfect for the holiday. So while Passover may come with certain dietary restrictions, it’s also an opportunity to get creative in the kitchen and celebrate the rich traditions and history of the Jewish people.

INGREDIENTS TO MAKE FLOURLESS PASSOVER CHOCOLATE CAKE: 

 Dark chocolate: This is the star ingredient of the cake and provides its rich chocolate flavor. Look for high-quality bittersweet chocolate with at least 60% cacao for the best results. My favorite brands are Callebaut and Valrhona.

Unsalted butter: The butter helps to bind the cake together and gives it a moist, tender crumb. 

Almond meal: Since regular flour is not allowed during Passover, almond meal is a great substitute to provide structure and texture to the cake and helps to keep it from becoming too dense or crumbly.

Sugar: The sugar adds sweetness to the cake and helps create a slightly crispy crust on the outside. 

Five large eggs: The eggs provide structure to the cake and help it to rise without the use of flour.

Vanilla extract: The vanilla extract adds a subtle flavor to the cake and helps to balance out the richness of the chocolate. 

Liquor: A touch of booze like Amaretto or dark rum adds another layer of complexity to the cake. If you’re serving this cake to kids, you can replace it with milk.

 Salt: The salt helps to enhance the flavor of the chocolate and balance out the sweetness. 

STEP-BY-STEP PROCESS: 

STEP 1:

Preheat the oven to 180°C. Grease an 8-inch (20 cm) springform pan with nonstick cooking spray and line the bottom with parchment paper.

STEP 2: 

Fill a small pot or saucepan with about an inch of water and bring it to a simmer on the stove.

STEP 3:

Place a heatproof bowl on top of the pot, ensuring the bottom does not touch the water. 

STEP 4: 

Place chocolate into the bowl, and using a spatula, gently stir the chocolate as it melts. Ensure no water gets into the bowl, as this can cause the chocolate to seize.

STEP 5: 

Once the chocolate is melted and smooth, remove the bowl from the heat and add a pinch of salt. Wipe any condensation off the bottom of the bowl before adding to the rest of the ingredients.

STEP 6: 

In a large bowl, use a hand mixer to beat the softened butter and half of the granulated sugar until light and fluffy.

Add the room-temperature egg yolks one at a time, beating well after each addition.

STEP 7: 

Beat in the cooled chocolate mixture and amaretto liqueur.

STEP 8: 

Stir in the almond flour and mix until well combined.

STEP 9: 

In a separate bowl, beat the egg whites until soft peaks form. Next, add the rest of the sugar and continue mixing until stiff peaks. 

STEP 10: 

Gently fold the beaten egg whites into the chocolate mixture until no white streaks remain using a rubber spatula.

STEP 11: 

Pour batter into the prepared cake pan and smooth the top with a spatula.

STEP 12:

Bake for 40-45 minutes until the cake is set, and a toothpick inserted in the center comes out clean.

STEP 13: 

Remove the cake from the oven and let it cool on a wire rack for 10 minutes, then remove the sides of the pan and transfer the cake to a serving plate. 

STEP 14:

Dust the top of the cake with confectioners’ sugar before serving. 

HOW TO STORE FLOURLESS PASSOVER CHOCOLATE CAKE:  

Allow the cake to cool completely before storing it. This will prevent condensation from forming inside the storage container.

Wrap the cake tightly in plastic wrap. Be sure to cover the entire surface of the cake, including the sides.

Place the wrapped cake in an airtight container. You can use a cake storage container or a large plastic container with a lid.

Store the cake in the refrigerator for up to 5 days. Alternatively, you can freeze the cake for up to 2 months. If freezing, wrap the cake in an additional layer of foil before placing it in the freezer.

Before serving, allow the cake to come to room temperature. Remove it from the refrigerator or freezer and let it sit at room temperature for a few hours. 

VARIATIONS ON FLOURLESS PASSOVER CHOCOLATE CAKE: 

This almond chocolate cake be used as a blueprint for creating different recipes, changing the type of nuts, adding spices, essences, white chocolate, and more. 

Here are a few examples of how you can reinterpret this recipe: 

Hazelnut and milk chocolate 

Pistachio and matcha tea 

Pecan bourbon and cinnamon

Walnut and espresso  

White chocolate, almond, and candied lemons

OTHER CAKE RECIPES YOU MIGHT ALSO LIKE:

TAHINI COFFEE CAKE

PLUM TORTE

LIMONCELLO POPPY SEED LOAF CAKE

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