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Passover Baking–Flourless Chocolate Cake

21 Apr

My refrigerator is still full of my chocolate covered cake balls. Since it’s Passover, however, I can’t eat any baked goods that contain flour. Every time I open the fridge to reach for some charoset to put on my matzo, those cake balls stare back at me. But sulk no more, fellow Passover-ians! Today I am here to share with you flourless chocolate cake, which is just like is sounds: There is no flour! Just eggs, chocolate, butter and sugar, aka things you can eat during this week. This cake is VERY rich due to the large amount of eggs (6 of them!) and all the butter and chocolate, but just chalk it up to the fact that we’re not eating any carbs this week. This recipe is a great one to keep in your cookbook year round for a special occasion, or if you have a friend who can’t eat gluten, for example. A fair warning: make this cake when you have a lot of time, because it takes 90 minutes to bake. Recipe from the lovely folks at the Food Network Kitchens

Hang in there my Jew friends! There is light at the end of the tunnel!


12 ounces bittersweet or semisweet chocolate (chopped)

1 1/2 sticks unsalted butter

1/4 teaspoon salt

6 large eggs

1 1/2 cups granulated sugar

Powdered sugar and/or coco powder for dusting (if desired)


Pre-heat oven to 325. Grease (and flour once Passover is over) a 9 by 2 inch springform pan (cheesecake pan)

Put the chocolate, butter and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more.  (If you prefer, you can use the doubler boiler method:  put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.)

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes.

Fold the melted chocolate into the whipped eggs until evenly combined.

Bakers Note: Folding an ingredient in is different than simply mixing. Watch this video to learn how to fold your chocolate into eggs…

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

I have to admit, my cake didn’t look the best when it came out of the oven (it had this weird crust-like thing on the top), but once I cut the top off, the gooey and rich chocolate cake emerged. I am in love with this cake, and although it is quite unhealthy (lots of gym visits in my future!) one little sliver of cake is more than enough to satisfy me. I hope you guys enjoy this recipe and continue to have a wonderful Passover.

Happy Baking! Remember, it’s a cake walk! Have fun with your dessert-making experience!

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