Passover Chocolate Torte
Indulge in the decadence of a Passover Chocolate Torte, a rich and flourless dessert that’s as stunning as it is delicious. Perfectly balanced with bittersweet chocolate and the nutty depth of almond flour, this torte delivers a melt-in-your-mouth texture that’s irresistibly fudgy yet feather-light, thanks to whipped egg whites folded into the batter. Naturally gluten-free and crafted with simple, wholesome ingredients like unsalted butter, eggs, and vanilla extract, this treat is ideal for celebrating Passover or any special occasion. With a delicate dusting of powdered sugar on top and just 20 minutes of prep time, you’ll have a show-stopping dessert that serves eight and pairs beautifully with a dollop of whipped cream or fresh berries.
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Recipe Information
Ingredients
- 1 tablespoon unsweetened cocoa powder (for dusting the pan)
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 tablespoons unsalted butter, cubed
- 1 cup granulated sugar
- 6 eggs, separated
- 1 cup almond flour (finely ground almonds)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or round baking pan with butter or nonstick spray, and lightly dust it with cocoa powder. Tap out any excess cocoa.
In a heatproof bowl set over simmering water (or using a microwave-safe bowl in 30-second intervals), melt the chopped chocolate and butter together until smooth, stirring often. Remove the mixture from heat and set aside to cool slightly.
In a separate large mixing bowl, whisk together the egg yolks and sugar until pale and thick. Slowly pour the melted chocolate mixture into the egg yolk mixture, stirring until fully combined.
Gently fold in the almond flour, vanilla extract, and salt until the batter is smooth and well-mixed.
In a clean mixing bowl, using a hand or stand mixer with a whisk attachment, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate batter in three additions, taking care not to deflate the mixture. Fold just until no streaks of egg white remain.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out with moist crumbs (not wet batter).
Remove the torte from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, run a knife along the edges to loosen, then remove the sides of the springform pan (if using).
Dust the top with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 40.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 325 mg | 7% | |
*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.
