This Passover chocolate cake recipe is made for chocolate lovers. Mousse like in texture, more like fudge than a brownie!
This fudgy, mousse-like Passover Chocolate Cake Recipe is better than fudge.
Silky and creamy and without any matzo meal or potato starch this simple cake recipe is an outstanding dessert.
This flourless fudge cake is made for chocolate lovers.
It is also gluten free, so it’s perfect when you need something for everyone.
I’m not sure when flourless chocolate cake became the rage, only to be followed by little molten lava cakes, but I know that every restaurant seems to have one or the other on their menu.
And just like they are everywhere, so are the numerous recipes that extoll their virtues.
I’m not sure how old I was when my mother gave me the recipe for her flourless chocolate cake, but I think I was already out of the home-so to speak.
She used to make it quite often and so did I.
When I first got married it seems that flourless chocolate cake is what I made for everyone!
But don’t get too excited because I’m not giving you that recipe.
I’m giving you a better recipe.
It doesn’t involve separate beating of the egg whites and egg yolks or melting the chocolate or even cocoa powder!
No worrying about soft peaks or stiff peaks!
So, look at it this way, I’m giving you the latest and greatest.
Not because I didn’t love the one my mother made, but because this one is like way simpler.
And who doesn’t appreciate simple when it comes to cooking for a Passover meal?
This Passover chocolate cake recipe is different.
Its texture is more fudge like, than brownie like.
This one slides off your tongue and can be served warmed or chilled.
And it only requires one 9″ pan.
Don’t laugh when I say this makes 16 servings.
It can easily serve 12-maybe 16.
Yes, this beauty is rich.
Creamy rich and totally a chocolate lover’s dream.
Throw a little whipped cream or ice cream on top and even a few berries, and you’ve got an unbelievable dessert
Passover is a special holiday for Jewish people, and it’s important to have delicious desserts to enjoy following the Seder meal.
I think it helps keep everyone awake because no one wants to miss dessert!
Flourless cakes and gluten-free cakes are a good choice for those who need to avoid wheat flour.
This popular Passover dessert recipe uses primarily chocolate, sugar, butter and eggs.
No almond flour or potato starch is needed.
Like I said this cake is rich and decadent!
How To Make this Passover Chocolate Cake Recipe:
To make this flourless chocolate cake, start by preheating the oven to 350°F and preparing a 9-inch springform pan by lining the bottom with a piece of parchment paper and then greasing it.
I also cover the outside of the pan with aluminum foil just in case your springform pan leaks.
Using a food processor chop the semi-sweet chocolate and dark bittersweet chocolate until fairly fine.
Bring a half cup of water or coffee to a boil and add the sugar.
Stir until the sugar has dissolved and slowly pour this into the running food processor bowl with the chopped chocolate.
Add 2 T of unsalted butter at a time until the butter has been incorporated.
Then add one egg at a time until the eggs are mixed in well.
Add a pinch of salt and vanilla extract that is kosher for Passover.
Pour batter into the prepared pan and set that into a larger pan and fill that pan with very hot water about halfway up the sides of the cake pan.
This is a water bath!
Bake for about 25 minutes ot until a cake tester or toothpick inserted intot he center of the cake comes out with just a few crumbs.
Do not overbake.
Let the cake cool in the pan pn a wire rack and then carefully remove the sides of the pan.
For the perfect way to enjoy this flourless chocolate cake, serve it with a dollop of whipped cream and some fresh fruit on the side.
Other ideas for the top of the cake would include fresh flowers or some shavings of chocolate.
Other Additions to a Passover Dessert Platter:
When preparing for your Passover Seder table, don’t forget to include traditional Passover desserts like chocolate-covered matzo toffee!
These treats are enjoyed by Sephardic Jews and Ashkenazi Jews alike, and they are sure to please chocolate lovers of all ages.
With so many gluten-free and flourless Passover dessert recipes available, I always have a hard time deciding what to make.
This flourless Passover chocolate cake recipe is one of our faves.
With lots of chocolate, I must admit it could be the perfect dessert!
This chocolate Passover cake recipe is wonderful for Passover, but I know there are chiffon cake lovers in the bunch, and I’m going to give you a link to one of my favorites.
This Bon Appetit recipe is good. Very good. I made it way back in 1997.
Ach! Where does the time go? Now my friend makes it!
But, well, I’m just a girl that loves chocolate and my Ilse’s Passover nut cake, iced with a delectable mocha frosting is a huge family favorite-even on birthdays!
What can I say?
Passover is a big meal and it lasts a long time so one must pace themselves, as my father says.
It involves 4 glasses of wine, a great story, numerous traditions in proper order, and singing!
This year we are making it easy on my folks and flying to Phoenix to celebrate.
Normally we don’t celebrate with them because it was hard to visit when the kids were in school and they never liked coming to Denver.
Alex and Zoe are flying in and it will be the first Passover my nuclear family has had together since their senior year in high school.
I am looking very forward to this. Like way forward. Like I can’t wait!
My brother will be there too, but alas, only one of them.
I’ll be doing a lot of the cooking, and that’s OK. I enjoy cooking. Can’t you tell?
Need Some More?
This flourless chocolate fudge cake is made for chocolate lovers. Mousse like in texture, more like fudge than a brownie!
- 8 oz unsweetened chocolate, roughly chopped
- 4 oz semi sweet chocolate, roughly chopped
- 1/2 c water or coffee
- 1 1/3 c sugar
- 1 c butter
- 5 eggs
- Pinch of salt
- 1 t vanilla
- Preheat oven to 350.
- Line the bottom of a 9″ cake pan with parchment paper. Grease the paper.
- Put both chocolates in food processor. Using the on/off method chop the chocolate until fairly fine.
- Bring 1/2 c water to boil with the sugar. Stir until sugar is dissolved. With motor running, slowly pour sugar water into chocolate.
- Add butter 2 T at a time.
- Add eggs one at a time to incorporate into mixture. Add salt and vanilla.
- Pour into prepared cake pan. Place in a bigger pan and fill pan with hot water until the water reaches halfway up the outside of the cake pan.
- Bake 25-30 minutes or until a cake tester comes out with a few crumbs. Do not over bake. Remove from water bath and let cool. May be served chilled, warm or at room temperature!
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