Back to Basics: Flourless Chocolate Cake

Passover is almost here, and if your previous celebrations are anything like mine, your Seders probably include some form of cake made with potato starch or matzo meal (to compensate for the lack of flour) that a family friend or relative brought for dessert.

I always loathe these cakes that look deceptively delicious, but then end up just tasting like a weird potato due to the potato starch. 

During Passover, yes, your diet is limited. You essentially are gluten- and corn-free, and for many Jews, rice and legumes are also a no-no. That being said, it doesn't mean your dessert options are limited!

My philosophy on Passover desserts applies equally well to any sort of diet that excludes gluten or other key foods. The secret is just to avoid recipes that try to replace flour with something else. There are lots of great desserts out there that don't require flour!

Today's recipe is a rich and perfectly imperfect flourless chocolate cake that will be a perfect addition to your table this weekend, whether you are celebrating Passover, Easter, or just the beautiful spring weather!

This cake brings a lot of flavor, and I love how rustic it looks. The cake puffs as it bakes, and then cools to almost create a crater of sorts. The recipe comes from Nigella Lawson, who calls this a "Chocolate Cloud Cake". 

I like this cake served with whipped cream, and you can find my recipe for that here. 

Also, here are some other gluten-free and Passover-safe recipes, like macaroons and chocolate mousse.

Flourless Chocolate Cake

From Nigella Lawsone

Leaving the recipe in grams, so you can be more accurate!

250 grams of bittersweet (70% cocoa solids) chocolate

125 grams unsalted butter (softened)

6 large eggs (2 whole, 4 separated)

175 grams white sugar

Preheat the oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper and set aside. 

Melt the chocolate in a double boiler, and then let the butter melt in the warm chocolate. 

Beat the 2 whole eggs and 4 egg yolks with 75 grams (1/4 cup) of white sugar, then gently add the chocolate and butter mixture. 

In another bowl, whisk the four egg whites until foamy, then add the rest of the white sugar (about 1/2 cup). Whisk until the egg whites hold their shape, but are not too stiff. I suggest using an electric mixer for this step!

Lighten the chocolate mixture with a dollop of the egg whites. Then, fold in the rest of the egg whites carefully. 

Pour into the prepared tin, and bake for 35-40 minutes, until the cake has risen and cracked, and the center is no longer wobbly. 

Cool the cake on a wire rack; it will sink as it cools. 

Remove the cake from its tin when ready to serve. Add whipped cream or powdered sugar, as desired.