Flourless Chocolate Cake
Andrea Potischman
Apr 7, 2020
If you have ever baked for Passover, I think it’s fair to say that dietary restrictions can be challenging. The absence of leavening agents leaves most home bakers bewildered at the prospect of an overly dry, leaden Passover dessert no one wants to eat.
Enter the old reliable; flourless chocolate cake. This dessert has rightfully been appropriated by the Jewish people as a true Passover favorite, but keep in mind, that you don’t need to be Jewish to love it (or make it). This simple, decadent, foolproof cake is nothing new and whips up with just a few basic ingredients that still seem readily available.
The best part about a flourless chocolate cake is, that it can be made ahead and enjoyed later without sacrificing taste or texture. Sliced in big or small pieces, served solo or with a topping, you can’t lose. Truthfully, I like to think of this cake as an upscale version of a dense, brownie. Rich and decadent, with a crinkly top, this cake satisfies the deepest chocolate cravings we almost all have, at least sometimes.
The real trick for making this go-to favorite of mine is using the best-quality chocolate you can get and real vanilla. While in lockdown, I get that this may not be an option. But the good news is, anything can, and will, work so don’t let that discourage you. And if simple and foolproof are not enough to entice you, yet another bonus, this cake is also a gluten-free treat so no matter what occasion you make it for, no one will feel deprived. Chocolate can’t fix our world’s problems, but if you ask me, it helps. Stay inside, stay safe, and happy Passover to those who celebrate.
Flourless Chocolate Cake
Ingredients:
- 12 tablespoons unsalted butter
- 8 ounces good-quality bittersweet chocolate, roughly chopped
- 4 ounces good quality semi-sweet chocolate, roughly chopped
- 6 eggs, divided
- 1 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup sugar, divided
Directions:
- Preheat to 350 degrees F. Lightly grease a 10-inch round springform cake pan.
- In a medium saucepan add the butter and chocolate, place over low heat, cook, stirring occasionally until melted, Whisk until smooth. Remove from the heat and allow to cool.
- Separate 4 of the 6 eggs, place the egg whites and yokes in a separate mixing bowls. In the bowl with the egg yolks, add the vanilla paste, cocoa powder, salt, remaining two whole eggs and half the sugar. Whisk to combine. Slowly add the chocolate-butter mixture and whisk to blend. Set aside.
- Place the egg whites in the bowl of a KitchenAid, fitted with a whisk attachment. Beat the egg whites until frothy. With the mixer running, slowly add the remaining 1/2 cup of sugar until firm peaks have formed.
- Using a rubber tip spatula, gently fold the egg whites into the chocolate mixture and mix until incorporated. Be careful not to over-mix. Pour the batter into the prepared baking pan. Smooth the top with the spatula.
- Place in the oven and bake until the top is slightly cracked and the center is firm, about 30-35 minutes. Remove the cake from the oven and allow to cool completely before slicing.
Thanks for this useful informative blog to sharing step by step.
It is my pleasure and thank you for taking the time to tell me that. Be well.