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.
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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.
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.
Not sure how tasty is chocolate baked eggs.
What’s the nutrition in these recipes? Diabetics have to know.
Made it this morning… delicious already and looking forward to tomorrow after refrigeration
Can you replace the sugar with honey
Prepared this recipe while listening to Kimmel and Colbert. It cooked for 36 minutes. After 15 minutes out of the oven I tried it, tastes very good but is soft. I think it needed a few more minutes in the oven. I’m not the most experienced baker hoping they forgive me at the seder for a not so perfect cake….oh wrong holiday
This looks like a fabulous recipe, but is made with butter which I can’t serve after a meat meal at the seder. Can I make it parve by substituting margerine for butter and what is the ratio?
We haven’t tested the recipe with marg but a 1:1 substitution should work. Enjoy!
update…after cake spent a night in the refrigerator it’s just the best…i love it
Sounds delish can’t wait to make it 👩🏼🍳