Passover, with its strict dietary laws, often pushes my culinary creativity to new heights. The prohibition of leavened bread and certain grains could easily cast a shadow over dessert menus, but instead, it illuminates the path to one of the most lusciously decadent desserts in my baking repertoire. Flourless Chocolate Cake for Passover is more than just a dessert; it’s a five-ingredient masterpiece that effortlessly aligns with the holiday’s restrictions without compromising on flavor or indulgence.
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How to make Flourless Chocolate Cake for Passover
Flourless chocolate cake is a rich, dense dessert made without wheat flour. It is a popular treat for Passover when leavened and grain-based foods like wheat, barley, and rye are traditionally avoided by those observing Jewish dietary laws.
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- 6 ounces of high-quality bittersweet or semisweet chocolate: Choose a Passover-certified chocolate if you’re observing strictly.
- 1/2 cup (1 stick or 113 grams) of margarine or Passover-approved vegetable oil: If you’re keeping the cake pareve, this should be non-dairy.
- 3/4 cup (150 grams) of granulated sugar: This adds sweetness to balance the richness of the chocolate.
- 1/4 teaspoon of salt: Even sweet dishes benefit from a hint of salt to enhance flavor complexity.
- 3 large eggs: These are crucial for giving the cake structure and richness since there’s no flour.
- 1 teaspoon of pure vanilla extract (optional, and if Passover rules allow): Vanilla enhances the chocolate flavor, but ensure it is kosher for Passover.
- Cocoa powder or powdered sugar for dusting: This is for garnish before serving.
Instructions to Make Flourless Chocolate Cake
- Preheat oven and prepare the baking pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper. Then, grease the paper and the sides of the pan with oil or a non-dairy spread.
- Melt the chocolate: Break the chocolate into small pieces and melt it gently with the margarine or oil. You can do this in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in short bursts, stirring frequently to avoid burning. Once melted and smooth, set aside to cool slightly.
- Mix in sugar and salt: Stir in the granulated sugar and salt into the melted chocolate-oil mixture until well incorporated.
- Add eggs: Add the eggs, one at a time, fully mixing each one in before adding the next. If you’re using vanilla extract, add it after the eggs. The mixture should be smooth and glossy.
- Pour the batter into the pan: Transfer the mixture to the prepared pan, using a spatula to smooth the top.
- Bake: Place the pan in the oven and bake for about 25 minutes. The cake is made when a toothpick inserted in the center comes out with moist crumbs attached but not completely clean. Be careful not to overbake—remember, the goal is a fudgy texture.
- Cool: Remove the cake from the oven and cool it on a wire rack. The center will sink a little as it cools, which is normal for flourless cakes.
- Unmold and serve: Once cool, run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a plate and lift it off the pan. Gently peel away the parchment paper. Invert the cake again onto a serving platter so that the flat side is down. Dust with cocoa powder or powdered sugar before serving.
Tips for the Perfect Flourless Chocolate Cake for Passover
- Choosing Chocolate: The quality of the chocolate you use will massively impact the flavor of your cake. Make sure to use the best quality Passover-certified chocolate you can find.
- Mixing: Avoid overmixing after you add the eggs, as it can incorporate too much air into the batter and affect the texture.
- Cooling: Allow the cake to cool completely before removing it from the pan. This cake often sets further as it cools.
- Serving: This cake is rich and dense, so a little goes a long way. For a touch of elegance, serve with a dollop of whipped cream or a drizzle of raspberry sauce.
- Storage: Flourless chocolate cake can be covered and stored at room temperature for a day or refrigerated for up to 3 days. Just ensure it’s wrapped well or in an airtight container to prevent dryness.
What to serve with
Serving a flourless chocolate cake for Passover provides an excellent opportunity to get creative with accompaniments that elevate this rich dessert. Since the cake itself is intensely chocolatey and often dense, it is key to serve it with something that can contrast or complement its deep flavors and textures.
1. Whipped Cream: A classic choice, lightly whipped cream can add a lovely, airy texture and a touch of creaminess to the rich Flourless Chocolate Cake for Passover. To keep it kosher for Passover and pareve, you can make whipped cream from chilled coconut cream, sweetened with a bit of powdered sugar and a splash of vanilla extract.
2. Berry Sauce: A berry compote or sauce made from raspberries, strawberries, or mixed berries can add a bright flavor and a bit of tartness to balance the dense chocolate. Simply cook the berries down with a bit of sugar and a squeeze of lemon juice to taste. Strain if you prefer a smooth sauce.
3. Fresh Berries: For an even simpler accompaniment, fresh berries on their own can be delightful. Their natural sweetness and slight acidity can beautifully cut through the richness of the chocolate. A mix of raspberries, blueberries, and sliced strawberries works well.
4. Nut Praline: For some added texture and nutty sweetness, consider a homemade nut praline. Hazelnuts or almonds can be caramelized with sugar and then cooled and chopped. This adds a wonderful crunch and flavor contrast to the soft Flourless Chocolate Cake for Passover.
5. Citrus Zest: If you don’t want to add more ingredients on the side but still wish to brighten up the dish, freshly grated orange or lemon zest over the Flourless Chocolate Cake for Passovercan add a refreshing aromatic touch without overpowering the star of the dish.
6. Passover Ice Cream or Sorbet: Kosher for Passover ice cream or sorbet can be a fantastic pairing with Flourless Chocolate Cake for Passover. Choose flavors that complement chocolate well, like vanilla, raspberry, or even coconut. The cold and creamy texture paired with the dense cake creates a lovely sensorial experience.
7. Sifted Cocoa or Powdered Sugar: For a minimalist approach or an added visual effect, a light dusting of cocoa powder, or for Passover, a kosher-for-Passover powdered sugar substitute over the cake and even around the plate can make for an elegant presentation.
8. Mint Leaves: A few fresh mint leaves can not only add a splash of color but also a subtle refreshing taste that goes well with chocolate if you’re not looking to introduce another dominant flavor.
9. Dessert Wines: For an adult gathering, serving the cake with a glass of dessert wine can elevate the dessert course. A nice port, late harvest zinfandel, or even a kosher for Passover sweet wine can complement the flavors of the cake beautifully.
10. Passover-friendly Coffee or Tea: Lastly, never underestimate the power of a great cup of coffee or tea to go alongside your cake. A rich espresso or a lighter, aromatic tea such as mint or chamomile can be the perfect finish to your Passover meal.
Ingredients Substitutes
Making a Flourless Chocolate Cake for Passover requires you to be mindful of the ingredients to ensure they comply with Passover dietary restrictions. Here’s a detailed overview of common substitutions and considerations when selecting ingredients for a Passover-friendly flourless chocolate cake:
1. Chocolate
Substitution: Ensure the chocolate used is certified kosher for Passover. Some chocolates might contain soy lecithin or other additives that are not permissible during Passover. Look for brands that specify they are ‘Kosher for Passover.’ If a recipe calls for chocolate chips which often contain soy, opt for a solid chocolate bar that complies with Passover regulations and chop it into small pieces as a substitute.
2. Butter
Substitution: If you’re keeping kosher and need a pareve (neither meat nor dairy) option, replace butter with kosher-for-Passover margarine or coconut oil. Both alternatives provide the fat needed for the cake without making it dairy.
3. Sugar
Consideration: Standard granulated sugar is usually considered kosher for Passover, but since processing practices change, it’s safest to buy sugar certified as kosher for Passover to avoid any contamination with chametz (leavened products forbidden during Passover).
4. Eggs
Consideration: Eggs are a critical component in flourless chocolate cakes, providing structure and leavening. There are no direct substitutes in this context, but it’s essential to ensure the eggs are fresh and, if possible, purchase them before Passover to avoid any issues with kosher certification.
5. Vanilla Extract
Substitution: Pure vanilla extract is often not considered kosher for Passover due to the alcohol used in the extraction process. Look for a kosher-for-Passover vanilla extract or opt for vanilla bean paste or a scraped vanilla bean as a natural and compliant flavoring alternative.
6. Dustings and Toppings
Cocoa Powder: Ensure it’s certified kosher for Passover, as regular cocoa powders may be processed with machines that handle chametz.
Confectioners’ Sugar: Regular powdered sugar often contains cornstarch, which is not kosher for Passover. Substitute it with a kosher-for-Passover powdered sugar or make your own by grinding kosher-for-Passover granulated sugar with a bit of potato starch until powdery.
Almond Flour/Nuts: If the recipe calls for almond flour or ground nuts for texture, ensure they’re certified kosher for Passover. Some nut flours might be processed on equipment that handles chametz or kitniyot, which some communities avoid during Passover.
Final Thoughts
This flourless chocolate cake is perfect for Passover and an excellent choice for any occasion that calls for a gluten-free or simply a wonderfully rich and decadent chocolate dessert.
More Cake Recipes:
Ingredients
- 6 ounces of high-quality bittersweet or semisweet chocolate
- 1/2 cup (1 stick or 113 grams) of margarine
- 3/4 cup (150 grams) of granulated suga
- 1/4 teaspoon of salt
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- Cocoa powder or powdered sugar for dusting
Instructions
- Preheat oven and prepare the baking pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper. Then, grease the paper and the sides of the pan with oil or a non-dairy spread.
- Melt the chocolate: Break the chocolate into small pieces and melt it gently with the margarine or oil. You can do this in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in short bursts, stirring frequently to avoid burning. Once melted and smooth, set aside to cool slightly.
- Mix in sugar and salt: Stir in the granulated sugar and salt into the melted chocolate-oil mixture until well incorporated.
- Add eggs: Add the eggs, one at a time, fully mixing each one in before adding the next. If you’re using vanilla extract, add it after the eggs. The mixture should be smooth and glossy.
- Pour the batter into the pan: Transfer the mixture to the prepared pan, using a spatula to smooth the top.
- Bake: Place the pan in the oven and bake for about 25 minutes. The cake is made when a toothpick inserted in the center comes out with moist crumbs attached but not completely clean. Be careful not to overbake—remember, the goal is a fudgy texture.
- Cool: Remove the cake from the oven and cool it on a wire rack. The center will sink a little as it cools, which is normal for flourless cakes.
- Unmold and serve: Once cool, run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a plate and lift it off the pan. Gently peel away the parchment paper. Invert the cake again onto a serving platter so that the flat side is down. Dust with cocoa powder or powdered sugar before serving.
