Flourless Chocolate Cake (Passover)

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This flourless chocolate cake is both simple and indulgent. Focusing on the deep chocolate flavor, this cake is almost truffle-like. Adding Kahlua enhances the chocolate and adds a depth of flavor making this cake special.

While this recipe is super simple with only 6 ingredients, there is no need for fancy techniques. You simply melt chocolate and add it to whipped egg yolks and then fold in whipped egg whites. Dust the top with powdered sugar and serve with fresh berries to complete the dessert.

This is only one of the desserts that I serve for Passover Seder. I also serve these chocolate-dipped coconut macaroons, Matzo Crack, which is chocolate-covered matzo with toppings, and Almond Macaroon cookies.

You will need the following ingredients to make this Flourless Chocolate Cake:

Ingredient Notes

• Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard chocolate.
• Vanilla - I love using a good vanilla paste in place of vanilla extract. The paste will give a stronger flavor that enhances the chocolate flavor and brings out the rum.
• Salted Butter - It is rare that a baking recipe calls for salted butter but this recipe does. It is used in place of adding extra salt into the recipe, which might give the texture more graininess.

See the recipe card for quantities.

• Butter Alternatives – Use dairy-free butter or margarine for a non-dairy or Kosher for Passover version.
• Chocolate Variations – Semi-sweet chocolate works well, but if you love an intense cocoa flavor, go for a darker variety (72%+ cacao).
• Kahlua - Swap the Kahlua for dark rum, Bailey's, Amaretto, or Frangelico. If you prefer to have this be alcohol-free, add in a teaspoon of instant espresso powder. If you use espresso powder then consider amping up the flavor with orange extract, orange zest, cinnamon, or even a pinch of chili powder.

How To Make Flourless Chocolate Cake: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Place the oven rack on the lowest level in the oven. Preheat to 375℉.

Prepare the 9" springform pan. Coat the bottom and sides of the pan using butter, margarine, or oil. Place parchment paper on the bottom of the pan to help with removal.

Place the chocolate with the salted butter into a microwave-safe bowl. Microwave in 30-second intervals until fully melted, stirring in between. Set aside.

Step 2: Beat the egg yolks in a large mixing bowl or an electric mixer at high speed. Gradually add ¾ cup of the granulated sugar. Beat until the yolk mixture is pale yellow and thick, about 4-6 minutes.

Add the chocolate mixture to the yolk mixture and beat until completely smooth.

Add the Kahlua and vanilla. Beat until blended. Set aside.

Step 3: In a separate medium-sized mixing bowl, beat the egg whites at high speed until soft peaks form. Gradually add in the remaining ¼ cup of granulated sugar and continue beating until stiff, but not dry, peaks form.

Gradually fold the egg whites into the chocolate mixture.

Pour the batter into the prepared pan.

Step 4: Bake for 15 minutes at 375℉. Reduce the oven temperature to 350℉. Bake for 15 minutes. Reduce the oven temperature to again to 250℉ and bake for 30 minutes more.

Turn off the oven. Prop open the door. Let the cake stay in the oven for 30 minutes more. Take the cake out of the oven and cover the top with a damp paper towel for 5 minutes.

Take the towel off and cool completely. The dome of the cake will crack and collapse. This is normal. You can lightly press down on the top of the cake to smooth the top if you wish.

Remove the springform pan and transfer the cake to a serving platter. Serve at room temperature.

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A 9-inch springform pan is ideal, making it easy to release the cake without breaking it. Line the bottom with parchment paper to prevent sticking and ensure a clean release. An 8" springform pan works just as well but the cake will be taller.

• Whipped Cream – Lightly sweetened whipped cream balances the fudgy texture. If serving for Passover, use a frozen whipped non-dairy cream.
• Fresh Berries – Raspberries, strawberries, or blackberries add freshness and a slight tartness.
• Cocoa Powder or Powdered Sugar – A simple dusting adds elegance with minimal effort.
• Ganache Glaze – Pour a glossy chocolate ganache over the top for an extra layer of decadence.
• Drizzle - A drizzle of salted caramel, peanut butter, or a raspberry sauce works well.

Other Passover desserts I like to have on hand are a snack like the Matzo Granola or the Mixed Berry Crisp with a matzo crumble on top. I sometimes serve the crisp for Seder!

Store on the counter at room temperature for up to 2 days. If you refrigerate this cake it will last 4 days but bring it to room temperature before serving.

Yes. I typically make this a day ahead before serving it to company. Simply leave the cake, without toppings, covered on your countertop.

Yes, you can make this ahead and freeze this cake. Wrap the flourless chocolate cake tightly with plastic wrap. The cake will keep in the freezer for up to two months. Defrost in the refrigerator and bring to room temperature before serving.

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