FREE SHIPPING! No minimum purchase required. Contiguous US. Exclusions apply. Learn More

Print this Recipe

Flourless Chocolate Cake

This cake is moist and fudgey - perfect for chocoholics. This recipe is kosher for Passover and can also be baked around your schedule as it stays fresh for a couple of days.

Recipe Details

  1. Spray a nine-inch springform pan with nonstick spray. If using a nonstick pan, do not spray. Cut a 9 inch circle of parchment paper and line the bottom of the pan.
  2. Over a double boiler, melt the chocolate and butter or margarine, being careful not to overheat. Stir until smooth. Whisk in the sugar and salt, and stir until combined.
  3. In another bowl whisk eggs just until combined. Add chocolate mixture to eggs and whisk until combined.
  4. Spread batter in the pan. Bake for about 35-40 minutes until a toothpick inserted in the middle comes out fudgey. It should neither be shiny and wet nor completely dry.
  5. Let cool until room temperature. Remove the ring and invert onto a flat plate. Remove the bottom of the pan and the parchment paper.
  6. Cut with a hot, dry knife into 12 pieces.


-Serve with ice cream (I like coffee or vanilla bean), whipped cream, or if you are keeping kosher, serve with equivalent non-dairy topping.
-This cake can be made two days in advance. Store wrapped in plastic wrap at room temperature.

Recommended Product

Stay Connected: Facebook Twitter Pinterest
Skip to content