Flourless Chocolate Cake For Passover – a delicious recipe with chocolate chips, butter, sugar, water, coffee, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425 F. Butter the bottom and sides of a 9 inch pie plate. Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.
2
In a medium sized saucepan, combine the chocolate chips, 1/2 C butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.
3
Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or oevernight.
4
When ready to serve, remove the cake from the refridgerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with whipped cream.
823
kcal
Calories
57
g
Fat
65
g
Carbs
14
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups semisweet chocolate chips, 1/2 cup butter plus extra for coating, 1/4 cup sugar, 1/4 cup water, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
