Passover Chocolate Torte – A Decadent Flourless Dessert
Passover Chocolate Torte is a dense and decadent flourless chocolate cake.It is made without traditional flour, making it suitable for Passover.The recipe relies on eggs, cocoa, chocolate, and ground nuts or potato starch.The cake bakes into a rich and fudgy dessert with a delicate crust.After cooling, it can be dusted with powdered sugar or topped with fruit.This elegant dessert is perfect for Seder dinners or holiday gatherings.
Ingredients
- 200 g (7 oz) dark chocolate, chopped
- ½ cup unsalted butter or coconut oil
- ¾ cup sugar
- 4 large eggs, separated
- ½ cup almond flour or finely ground almonds
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or microwave until smooth.
- In a bowl, whisk egg yolks with half of the sugar until pale and creamy.
- Stir the melted chocolate into the egg yolk mixture. Add vanilla extract and mix well.
- Fold in almond flour, cocoa powder, and salt until fully incorporated.
- In a separate bowl, beat egg whites with the remaining sugar until soft peaks form.
- Gently fold the whipped egg whites into the chocolate batter to keep the mixture light.
- Pour the batter into the prepared pan and bake for 30–35 minutes until the center is just set.
- Allow the torte to cool completely before removing from the pan. Dust with powdered sugar or add toppings before serving.
Notes
- Use high-quality dark chocolate for the best flavor.
- Almond flour adds moisture and richness.
- Do not overbake the torte to keep it fudgy.
- Let the cake cool fully before slicing.
- The torte may slightly sink in the center—this is normal.
- Serve with berries for a fresh contrast.
- Store covered at room temperature or refrigerate.
- The flavor improves the next day.