This Passover Flourless Chocolate Cake recipe is rich and decadent. On Passover you would be hard pressed to find a more sought after dessert than this one. That is one reason why we included it on our list of the Best Passover Dessert Recipes. This recipe only uses 5 ingredients and is easier to make than you would think. This recipe is kosher for Passover, gluten free, dairy free, nut free, and pareve.
Celebrating Passover at our seder table always includes this Gluten Free Flourless Chocolate Cake. It has become as much part of Passover as our Tzimmes with Beef, Quick Passover Chicken Marsala and Traditional Charoset recipes. Whoever does not make mention of these 4 things on Passover has not done their duty: Matzo, Maror, Pesach, and Flourless Chocolate Cake for Passover.
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- This Dairy Free Passover Flourless Chocolate Cake only uses 5 ingredients
- Instructions on how to make Flourless Chocolate Cake for Passover from Scratch
- Equipment
- Recipe FAQ
- Passover Flourless Chocolate Cake Storage
- Health Benefits of Dark Chocolate
- More Passover recipes like this one
- 📖 Recipe
- Storage
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- 💬 Comments
This Dairy Free Passover Flourless Chocolate Cake only uses 5 ingredients
Chocolate cake normally has a high gluten content from the flour that is used to make it. On Passover (or if you have a gluten dietary restriction) we have to find other ways of getting a chocolate fix in our Passover cake recipes. This gluten free flourless chocolate cake recipe takes out the gluten and stays super chocolatey just like our Passover Chocolate Chip Cookies. Best of all, this Passover Chocolate Cake only has 5 ingredients and has a more concentrated chocolate flavor that is way more intense than traditional chocolate cake.
- Non-dairy butter. Since most Passover festive meals and seders are meat meals, this is a pareve recipe but you can also use real dairy butter.
- Chopped chocolate pieces. There is no shortage of pareve chocolate bars out there to use. Use your favorite.
- Granulated sugar.
- Eggs. What is a Passover recipe without eggs.
- Cocoa powder adds just a little bit more depth to the chocolate flavor of the cake. Just like our Crinkle Brownie Cookie recipe, we like Dutch processed cocoa for this recipe because of its depth of flavor.
Instructions on how to make Flourless Chocolate Cake for Passover from Scratch
Step 1 - Melt the butter
Melt the non-dairy butter over a low flame in a double boiler. You do not want it to burn.
Step 2 - Add chocolate pieces
Keeping a low flame, add the Heaven & Earth Chocolate Bar pieces (you can also use semisweet chocolate chips or bittersweet chocolate pieces) to the double boiler and stir until melted.
Step 3 - Add sugar and cocoa powder
Turn off the flame and stir in the granulated sugar and cocoa powder.
Step 4 - Stir in the eggs
Make sure that the flame is off and the mixture has cooled for a minute or two and stir in the eggs. This recipe uses whole eggs and not just the egg whites. If the flame is on, the eggs may cook and the cake will not bake properly.
Step 5 - Line the bottom of the pan with parchment paper
Cut the parchment paper to fit the bottom of the spring form cake pan. The best way to do this is to take the bottom of the pan and place it on top of a square of parchment paper. Then take a pen or pencil and trace around the edge of the pan bottom. Finally, cut out the traced circle, reassemble the pan, and place the circle inside of the pan.
Step 6 - Bake the cake
Pour the batter into the lined cake pan. Smooth out the top with a spatula and make sure that the batter is even throughout the cake pan. Bake at 350ºF for 35 minutes.
Cool completely. Serve at room temperature. Get creative with how you decorate your Passover Cake.
Equipment
This Gluten Free Flourless Chocolate Cake recipe uses a spring form pan to help the cake hold its shape. We use this pan for a lot of our Passover recipes so it is a good investment if you don't already have one.
Recipe FAQ
No, but it will last longer if it is refrigerated. Cover tightly so it does not dry out and store in the fridge or a cool dry place. It will keep for 5-6 days refrigerated, less on the counter. You can also make the cake in advance and freeze it. When you are ready to serve the cake, thaw for 2 hours before serving.
It has a much denser texture than traditional chocolate cake because of the lack of flour. The consistency is almost brownielike. Because it is denser, it has a more intense chocolate flavor that can be described as fudgy and smooth. Bottom line, it tastes amazing!
I don't think that any chocolate cake can be considered health food. That being said, there are no trans fats or preservatives in this recipe and it can be enjoyed in moderation along with a balanced diet.
The cake gets its dense body from the eggs and melted chocolate. This is also what gives it the chocolate fudgy taste. The recipe also contains non-dairy butter substitute, cocoa powder, and sugar. That's it!
Yes you can...and you should. Traditional chocolate cake uses flour which is considered chometz but this cake leaves it out making it kosher for Passover and gluten free!
Passover Flourless Chocolate Cake Storage
Gluten Free Flourless Chocolate Cake stores well and this makes it a good option to make in advance. To store this cake:
- Wrap in plastic wrap making sure that all surfaces are covered.
- Wrap again in aluminum foil.
- Freeze for up to 6 months (or until Pesach).
Health Benefits of Dark Chocolate
Passover Flourless Chocolate Cake gets a lot of its rich dense chocolate flavor from the fact that it uses dark chocolate. According to an everydayhealth.com article about the health benefits of dark chocolate dark chocolate:
- Is high in antioxidants
- May help to prevent heart disease or stroke
- Can improves your mood (no surprise there)
- Is thought to reduce the chance of developing diabetes.
More Passover recipes like this one
📖 Recipe
Passover Flourless Chocolate Cake
Equipment
Ingredients
- 1 cup non-dairy butter substitute
- 8 oz semisweet chocolate chopped
- 1 ¼ cups sugar
- 1 cup unsweetened cocoa powder
- 6 large eggs lightly beaten
Instructions
- Preheat oven to 350ºF. Line 9" springform pan with parchment paper on bottom and grease sides liberally.
- Using double boiler or large saucepan over low heat, melt non-dairy butter substitute. Add cut up chocolate and stir until melted. Remove from heat.
- Sift in cocoa powder and sugar. Whisk to completely combine.
- Add in beaten eggs and whisk until well blended.
- Pour batter into prepared pan and back for 35 minutes. Cake should be almost completely firm when done. Do not overcook.
- Allow cake to cook in springform pan over a wire rack. To remove from pan, run a knife around the inside perimeter of the pan to ensure no part of the cake is sticking to the sides.
Notes
Storage
Gluten Free Flourless Chocolate Cake stores well and this makes it a good option to make in advance. To store this cake:- Wrap in plastic wrap making sure that all surfaces are covered.
- Wrap again in aluminum foil.
- Freeze for up to 6 months (or until Pesach).
BailaB says
This is ABSOLUTELY DELICIOUS AND AMAZING!
So smooth and full of flavor! I would make this weekly, not just for Passover! Soooo gooood!
Ben says
Thank you Baila. Let us know how many of these you end up making this year!
Eli says
amazing for passover and year round!! best flourless chocolate cake I've ever had, everyone raved over it and wanted the recipe! thank you!!
Ben says
Thank you for the glowing review!
Ronni says
Is this batter thick enough not to leak thru a spring form pan?
Ben says
Yes, the batter is quite thick as it is chocolate mousse. It will not leak.
Jen says
Will this be fine with regular butter instead of the non dairy substitute?
Ben says
Yes, it will be just as delicious!
Hilary Margelovich says
I don't have a springform pan for Pesach (too late to go out and get one - can I use a 9" disposable pan?
Debbie Lempert says
This is the most DELICIOUS flourless chocolate cake EVER. I will make this again, it is so easy, and its not just for Passover. Great for gluten free diets as well. Seriously AMAZING! Everyone flipped out over this cake. Im just sad there were no leftovers!
Ben says
I guess you'll just have to make two next time! Thanks for the review.