Passover Flourless Chocolate Cake
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.
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Servings: 12
Calories: 374kcal
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).
Nutrition
Nutrition Facts
Passover Flourless Chocolate Cake
Amount per Serving
Calories
374
% Daily Value*
Fat
26
g
40
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
83
mg
28
%
Sodium
213
mg
9
%
Potassium
255
mg
7
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
28
g
31
%
Protein
5
g
10
%
Vitamin A
805
IU
16
%
Vitamin C
1
mg
1
%
Calcium
39
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.