Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: PT15MIN
Cook time: PT35MIN
Total time: PT1HOUR
Yield: 10 servings
Cuisine: Jewish
Ingredients: 8 oz (225g) high-quality dark chocolate (60–70% cocoa), chopped; ½ cup (1 stick) unsalted butter, cut into pieces; ¾ cup granulated sugar; 5 large eggs, at room temperature; ¼ cup unsweetened cocoa powder; 1 tsp vanilla extract; ¼ tsp fine sea salt; Powdered sugar or cocoa for dusting; Whipped cream or fresh berries for serving (optional)

A rich, dense chocolate cake made without flour — an elegant Passover dessert that's naturally chametz-free.

Back to All Passover Recipes

Vegetarian Gluten-free

Prep: 15 min Cook: 35 min Total: 1 hour 10 servings

📜 History & Significance

Flourless chocolate cake became a Passover icon because it's naturally chametz-free — no wheat, barley, oats, rye, or spelt. Unlike many Passover desserts that try to replicate regular baked goods with matzah meal, this cake is genuinely better without flour, making it a year-round favorite too.

🥘 Ingredients

• 8 oz (225g) high-quality dark chocolate (60–70% cocoa), chopped
• ½ cup (1 stick) unsalted butter, cut into pieces
• ¾ cup granulated sugar
• 5 large eggs, at room temperature
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• Powdered sugar or cocoa for dusting
• Whipped cream or fresh berries for serving (optional)

👩‍🍳 Instructions

1Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
2Melt chocolate and butter together in a double boiler or microwave (in 30-second bursts, stirring between). Let cool slightly.
3Whisk sugar into the melted chocolate mixture until smooth.
4Add eggs one at a time, whisking well after each addition. The batter should become thick and glossy.
5Sift in cocoa powder. Add vanilla and salt. Fold gently until just combined — don't overmix.
6Pour batter into prepared pan. Smooth the top with a spatula.
7Bake 30–35 minutes until the top is set and a thin crust forms. The center should still jiggle slightly — it will firm up as it cools.
8Let cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Dust with powdered sugar or cocoa. Serve at room temperature.

🔄 Variations

Espresso Version

Add 1 tbsp instant espresso powder to the melted chocolate for a deep, complex flavor.

Orange Chocolate

Add the zest of 2 oranges and 1 tbsp Grand Marnier for a citrus-chocolate twist.

Dairy-Free

Replace butter with coconut oil and use dairy-free dark chocolate for a pareve version.

💡 Tips

Use the best chocolate you can find — it's the star ingredient.
Don't overbake! The center should be slightly underset — it firms up beautifully as it cools.
Room temperature eggs incorporate much better than cold ones.
This cake is even better the next day — the texture becomes fudgier.