Mocha Chocolate Cake for Passover
Indulge in the luscious richness of this Mocha Chocolate Cake for Passover, a flourless dessert that perfectly balances bold coffee notes with velvety chocolate goodness. Made with kosher-for-Passover bittersweet chocolate, a hint of espresso, and a touch of vanilla, this cake combines elegance with tradition. The airiness comes from whipped egg whites, creating a light yet decadent texture suited for Passover celebrations. Matzo cake meal and potato starch ensure it adheres to holiday dietary customs without compromising flavor. Finished with a dusting of cocoa powder, this show-stopping dessert is perfect for entertaining or elevating your Seder table. Ready in just over an hour, this gluten-free chocolate cake pairs beautifully with a cup of coffee or tea.
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Recipe Information
Ingredients
- 225 grams bittersweet chocolate (kosher for Passover)
- 115 grams unsalted butter or margarine (if keeping kosher)
- 2 teaspoons espresso powder
- 2 tablespoons hot water
- 150 grams granulated sugar
- 5 eggs, separated
- 50 grams matzo cake meal
- 10 grams potato starch
- 0.25 teaspoons salt
- 1 teaspoons vanilla extract (kosher for Passover)
- 2 tablespoons cocoa powder (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper and lightly grease the paper.
Melt the bittersweet chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth, then remove from heat and set aside.
Dissolve the espresso powder in the hot water and stir it into the melted chocolate mixture. Let this cool slightly.
In a large bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick. Stir in the cooled chocolate mixture, matzo cake meal, potato starch, salt, and vanilla extract until well combined.
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions. Use a spatula and fold carefully to preserve the airiness of the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake has risen and the center is just set. A toothpick inserted into the center should come out with a few moist crumbs.
Let the cake cool completely in the pan on a wire rack. The cake will deflate slightly as it cools—this is normal.
Once cooled, remove the cake from the pan and dust the top with cocoa powder if desired. Slice and serve.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 253.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1163 mg | 25% | |
*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.
