A Yummy Chocolate Cake for Passover
Indulge in the rich, fudgy decadence of "A Yummy Chocolate Cake for Passover," a flourless dessert that’s perfect for your holiday table! Crafted with bittersweet chocolate, cocoa powder, and whipped egg whites, this cake achieves a luxurious texture that’s both dense and airy, making every bite a chocolate lover's dream. With no leavening agents or flour, it’s completely Passover-friendly and gluten-free, while optional vanilla extract and a powdered sugar dusting add nuanced flavor and elegance. This cake is simple to prepare, requiring just 20 minutes of prep time, and bakes to perfection in under 40 minutes. Serve it as a show-stopping finale to your Seder meal or as a stand-alone treat, and watch it disappear—slice by slice!
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Recipe Information
Ingredients
- 8 ounces Bittersweet chocolate
- 6 tablespoons Unsalted butter
- 6 large Eggs
- 1 cup Sugar
- 0.5 cup Cocoa powder
- 1 teaspoon Vanilla extract (optional)
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (or use a microwave in short intervals while stirring frequently). Once smooth, set aside to cool slightly.
Separate the eggs. Place the egg yolks in a large mixing bowl and the whites in a clean, grease-free bowl.
Add the sugar to the egg yolks and whisk until the mixture is pale and fluffy. Then mix in the melted chocolate mixture, cocoa powder, vanilla extract (if using), and salt until well combined.
Using a hand mixer or stand mixer, beat the egg whites on medium-high until they form stiff peaks. This will add lightness to the cake.
Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate them. Fold until no streaks of egg white remain.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let the cake cool completely in the pan on a wire rack. Once cooled, remove the sides of the springform pan.
Dust the top with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 216.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
