Passover cakes are amazing if you just stick to recipes that do not call for flour or grain. I make this one all year round because it's moist and delicious.
Ingredients
Servings 15
- 1 pound pure dark chocolate finely chopped
- 1 cup minus 1 tablespoon non-dairy creamer
- 2 tablespoons plus ½ cup sugar
- 6 large eggs room temperature
- ½ cup strong coffee kept warm but not hot
- Dairy free whipped cream for serving optional
Nutritional Facts
Nutrition Facts
Flourless Chocolate Cake
Amount per Serving
Calories
227
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
66
mg
22
%
Sodium
41
mg
2
%
Potassium
273
mg
8
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
109
IU
2
%
Calcium
33
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 350℉. Grease a 9-inch round cake pan (not springform) or coat it with nonstick cooking spray. Line the bottom with a circle of parchment paper.
- In a double boiler, melt the chocolate gently over hot water. Keep warm.
- In a medium bowl, with an electric mixer, whip the non dairy cream with the 2 tablespoons sugar until the mixture forms soft peaks. Set aside.
- In a large bowl, with an electric mixer, beat the eggs on high speed until doubled in volume. Gradually add the remaining ½ cup sugar to the eggs, 1 tablespoon at a time. Continue beating until the eggs have fully tripled in volume and are light and fluffy, about 10 minutes.
- Pour the coffee onto the chocolate and stir until combined. Fold the egg mixture into the chocolate in 3 additions, working quickly to incorporate each addition. Fold in the cream mixture. Pour the batter into the prepared pan. Place the cake pan in a large roasting pan and add enough hot water to the roasting pan so that it reaches halfway up the sides of the cake pan (this helps the cake cook through evenly).
- Bake the cake for 40 to 50 minutes, or until it still jiggles in the center when gently shaken. Cool completely in the pan on a rack. To unmold, slide a small knife or spatula around the edge of the cake to loosen it from the pan. Cover the top of the cake with a sheet of waxed paper. Place a plate upside down over the paper and invert pan and plate together. Remove the cake pan and parchment liner. Place a serving platter on the bottom of the cake and turn right side up.
- Slice the cake and serve with pareve whipped cream.
Does this recipe use unsweetened dark chocolate (pure dark chocolate)
It reads: "1 pound pure dark chocolate finely chopped" so I'd say it's *not* unsweetened plus it doesn't require much sugar.
I was searching for my old Pessach Chocolate Cake but couldn't find it! NOW YOUR RECEIPE FLIES IN! Baruch ha Shem! ❤️
I have an allergy to coffee. Can I omit or is there a substitution for it?
Thank you.
I have not tried this recipe, but I see that many chocolate recipes call for coffee. The notes often say that chocolate deepens or intensifies the flavor of chocolate. I think it should be OK to substitute almost any other inert liquid (water, tea, plant-based milks, etc.), not something like buttermilk. Probably not a good idea to simply eliminate 1/2 cup of liquid from a recipe.
Agreed