Flourless Chocolate Cake For Passover – a delicious recipe with sweet butter, cake meal, semi-sweet chocolate, eggs, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease an 8 x 2-inch round pan or 8-inch spring-form pan with 1 tablespoon butter; dust pan with cake meal.
2
Refrigerate.
3
Mix chocolate with remaining 6 tablespoons of butter in top of double boiler; simmer until melted.
4
In another bowl, mix 7 egg yolks. Add 1/4 cup of chocolate; stir well.
5
Add rest of chocolate; stir well.
6
Heat oven to 250u00b0.
7
Beat egg whites with salt to soft peaks. Add sugar 1 teaspoon at a time until stiff and glossy.
8
Pour and scrape chocolate mixture over meringue.
9
Fold well.
10
Pour into pan; bake until center is set, but still jiggles slightly, about 60 minutes.
11
Invert while still hot or remove sides if spring-form pan.
12
Serve with whipped cream.
852
kcal
Calories
57
g
Fat
60
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 Tbsp. sweet butter, cake meal (for pan), 9 oz. semi-sweet chocolate, 7 large eggs, separated, and more.
Yes, Flourless Chocolate Cake For Passover falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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