Flourless Chocolate Cake

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

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

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★★★★★

5 from 2 reviews

• Author: Vicky and Ruth
• Total Time: 45 minutes
• Yield: 8 slices 1x
• Diet: Gluten Free

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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!

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Ingredients

Scale 1x2x3x

• 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 tbsp of water
• Pinch of salt
• 4 large eggs, separated
• ½ cup white sugar ( 100 gr)

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Instructions

1. Preheat the oven to 350F. Line an 8-inch round cake pan with parchment paper
2. 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
3. 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
4. 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)
5. 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
6. Let the chocolate cake cool completely before enjoying it
7. 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

Keywords: passover, vegetarian, chocolate, tort, cake, flourless

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