Baking for Passover — when you can’t use regular flour or any kind of leavener — can be a challenge, to say the least. Sure, there are endless recipes out there, but to find a dessert that is truly swoon-worthy is the ultimate challenge.
Enter: The flourless chocolate cake of your dreams — which just happens to be perfect for Passover!
Like many Passover desserts, this cake relies on separated and beaten eggs for the “lift” that is typically provided by leaveners such as baking powder and baking soda. This cake is sometimes called a “fallen” chocolate cake because it will rise considerably in the oven and then collapse when you take it out. This results in a rustic look, as well as a dense, deeply fudgy flavor and texture.
The cake is so good that no frosting or garnish is necessary — a simple dusting of unsweetened cocoa powder is all it needs. I love to serve it with fresh raspberries for color and flavor.
As this easy cake only calls for five (yes, you read correctly!) ingredients, you’ll want to splurge on a good-quality bittersweet chocolate here, as it is doing all the heavy lifting, flavor-wise.
Storage note: This cake tastes even better when you refrigerate it overnight before serving, after which it can be stored, covered, at room temperature for two days or up to five days in the fridge.
- 8 oz good-quality bittersweet chocolate, chopped
- 8 Tbsp unsalted butter
- 6 large eggs, separated and at room temperature
- ½ cup + 2 Tbsp granulated sugar, divided
- 1 tsp vanilla extract
- unsweetened cocoa powder, for dusting (optional)
- Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
- Melt the chocolate and butter in a large bowl set over a pan of barely simmering water. Set aside to cool slightly.
- Place the yolks in a stand mixer bowl and, using the whisk attachment, beat until just emulsified. Slowly add ½ cup sugar and continue beating till thick and pale yellow in color. Add some of the egg-sugar mixture to the chocolate-butter mixture and fold in to lighten the chocolate. Add the rest of the egg-sugar mixture and fold in thoroughly. Add the vanilla and fold in once more.
- Clean and dry your mixer bowl and whisk attachment and add the egg whites to the bowl.
- Beat the whites on medium-low speed until the surface is completely covered in bubbles, then slowly add the remaining 2 Tbsp of sugar. Raise the speed to high and beat until the whites are stiff and glossy, and hold their shape when the whisk attachment is removed.
- Add ⅓ of the beaten egg whites to the chocolate mixture and fold in to lighten. Add the remaining egg whites in two additions, folding thoroughly each time. Pour into your prepared pan, smooth the top and bake for 30 minutes.
- Cool the cake in the pan on a wire rack for 10 minutes, then remove the sides of the pan. Let cool completely on the rack, wrap in plastic wrap and refrigerate overnight.
- Sift the cocoa powder over the top of the cake, if using, and then cut into thin wedges to serve.