Fudgy, decadent, rich, and absolutely perfect to end a romantic dinner or your Passover seder. This Flourless Chocolate Cake is sure to become a new favorite when your sweet tooth strikes!
Are you ready for another amazing Passover recipe? If you are a chocolate lover you will love our flourless chocolate cake and you'll want to enjoy it any time of the year. Don't let the fact that this chocolate dessert is gluten-free scare you, it is a seriously rich, dense, silky, and satisfying chocolate torte that makes chocolate lovers rejoice!
Flourless Chocolate Cake with a meringue crunch
This is not a one-bowl recipe, or the prettiest looking chocolate cake, but it has a fudgy interior and a crunchy meringue-like exterior, that make this cake a real chocolate treat. The trick is to separate the eggs and beat the whites until they’re fluffy and stiff! This gives the Flourless Chocolate Cake its texture and its rustic look.
Gluten-Free Chocolate Cake
Even if you don’t usually go for gluten-free desserts, this decadent chocolate cake is worth your time! It’s so rich and flavorful you’ll bite into it and think it came from a 5-star restaurant. Don’t you love it when an easy-to-make dish is also the tastiest?
Flourless Almond Flour Chocolate Cake Ingredients
The ingredients are simple:
- Dark chocolate or chocolate chips (we like using 70% cocoa content)
- Eggs separated: by beating the eggs separately we obtain a meringue-like crunch on the cake
- Almond flour: it gives chewiness, structure, and flavor
- Cocoa Powder: for even more chocolate flavor
- Oil: use a neutral-flavor oil
- Sugar
- Cornstarch: you can also use potato starch, tapioca starch, or arrowroot powder
- Coffee: a little coffee to enhance the chocolate flavor
How to Make Flourless Chocolate Cake
Combine chocolate and oil Melt chocolate with oil Beat egg whites with sugar until stiff peaks form Fold egg whites into the chocolate cake batter Gently combine the egg white until no white streaks remain Pour cake batter into a round baking pan lined with parchment 
Bake and enjoy
How to Serve Chocolate Cake
We love a simple cake recipe that can be made quickly and eaten by itself with a cup of coffee or tea. You can also sprinkle the top with berries and a dollop of fresh cream for an even sweeter treat! If you’re craving a truly decadent chocolate cake, add a drizzle of Salted Tahini Date Caramel. Yum!
How Long Does Flourless Cake Last?
This easy cake recipe can be stored tightly covered in the refrigerator for 2-4 days. If you’ve topped it with any fruit or whipped cream, we recommend removing it before storing it so it doesn’t get soggy. You can also freeze this cake for up to 3 months.
More Chocolate Recipes
- Vegan Chocolate Truffles
- Double Chocolate Chip Cookies with Pink Salt and Tahini
- Chocolate Peanut Butter Pretzel Tart
- Medjool Dates Covered in Chocolate
- Fudgy Double Chocolate Brownies
- Chocolate Hummus
- Vegan Chocolate Cupcakes with Irish Cream Frosting
- Chocolate Chia Pudding
Flourless Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Fudgy, decadent, rich, and absolutely perfect to end a romantic dinner or your Passover seder. This Flourless Chocolate Cake is sure to become a new favorite when your sweet tooth strikes!
Ingredients
- ¾ cup of dark chocolate or dark chocolate chips (about 4 ounce or 115 gr)
- ⅓ cup vegetable oil ( 100 ml)
- ¾ cup almond flour (80 gr)
- 2 tbsp cocoa powder (14 gr)
- 1 tbsp cornstarch (8 gr) (you can also use potato starch, tapioca starch or arrowroot powder)
- 1 tsp espresso powder or instant coffee mixed with 2 tablespoon of water
- Pinch of salt
- 4 large eggs, separated
- ½ cup white sugar ( 100 gr)
Instructions
- Preheat the oven to 350F. Line an 8-inch round cake pan with parchment paper
- Place the chocolate chips and the oil in a large heat proof bowl and microwave in 20-second increments until melted, stirring with a rubber spatula every time
- Once the chocolate is melted, add the almond flour, cocoa powder, cornstarch, espresso powder mixed with water, and a pinch of salt. Add the egg yolks and mix until well combined
- In a separate clean bowl, beat the egg whites for 2 minutes on high speed. Add the sugar and continue beating until stiff peaks form ( the egg whites should stand on their own on the whisk attachment. Check the image on the post)
- Carefully fold the egg whites into the chocolate batter a little bit at a time in a slow, circular motion. Slowly mix the batter until no white streaks remain. Pour batter into the prepared cake pan and bake for 30 minutes
- Let the chocolate cake cool completely before enjoying it
- Sprinkle some powder sugar and top with berries (optional)
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 18.2
- Sodium: 37
- Fat: 18.9
- Saturated Fat: 11.4
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 23.7
- Fiber: 1.9
- Protein: 5.8
- Cholesterol: 93.9
Did you like our flourless chocolate cake recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
JuleeZee
This will be the perfect dessert for this year's Seder. I am certain of that. And I particularly like that this is a pareve chocolate cake, most are dairy.
Vicky and Ruth
Thank you! Enjoy!
Donna
Yesterday I made the cake and my family loved it. It is easy to make, delicious and an great dessert for Passover! Thank you!
Vicky and Ruth
Happy to hear your family enjoyed our flourless chocolate cake Donna!
Leah Goldman
can i make this cake recipe in a springform pan. will it come out easier
Vicky and Ruth
Yes, a springform pan should work well.
Leah Goldman
you dont say what size round cake pan to use 8 or 9 inch. thanks
Vicky and Ruth
It's an 8" pan. Thank you for pointing that out, we will update the recipe.