Flourless Chocolate Cake
PassoverFood and Wine

Flourless Chocolate Cake

A Passover recipe for flourless chocolate cake.

When we lived in Des Moines, Iowa, a kosher caterer there, who happened to be non-Jewish, found this to be so delicious that he served it year-round. He was so accommodating that he sometimes made extras for (Rabbi) Neil and me. After we moved to New Jersey, he was kind enough to share the recipe so I could make it myself for our son’s bar mitzvah. Serves 12.


3 sticks butter or pareve margarine

12 ounces semisweet chocolate chips/semisweet bar of chocolate (pareve)

1 ¾ cups sugar

8 eggs


Heat oven to 350 F.

Melt butter/margarine. Melt chocolate in double broiler; add sugar and stir until smooth. Add chocolate and sugar to melted butter/margarine and stir until very, very smooth.

Beat eggs until frothy. fold eggs and chocolate mixture until completely incorporated.

Pour into a 10-inch springform pan greased and lined with parchment paper. (Note: spray the springform pan before placing down the parchment.)

Put the springform pan in a larger pan with 1-inch boiling water. Line the outside of the springform with aluminum foil to prevent water seeping in. (I use a large disposable aluminum pan to sit the springform in.)

Cook the cake one hour or until well-risen and firm. Cool thoroughly in the springform pan.

Note: I often add a layer of chopped pecans to the bottom of the springform pan to give it a bit more texture and have also added coffee liqueur for a bit of a different flavor.

I place the cake in the refrigerator overnight and remove it from the pan the next day. Wrap the cake in plastic wrap and place in the freezer. You can store in the freezer until you need. I generally remove the cake from the freezer an hour or so before I want to serve it. It is much easier to cut smoothly when it is still partially frozen. The cake is very rich (like fudge) and you only need to cut thin slices.

Seedless Raspberry Sauce

1 container of frozen raspberries, or fresh, if in season

1/3 cup water

1 tablespoon corn starch/potato starch

2 tablespoons sugar

Cook raspberries with water until warm. Force thru a sieve. After sauce cools, combine starch and sugar for sauce and slowly beat into the raspberries. Reheat sauce until it thickens. (I have made and frozen the sauce until needed).

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