This post features a rich and decadent gluten-free flourless chocolate torte recipe. The recipe contains no grains and is perfect for Passover. This post contains affiliate links. Please read my disclosures.
Making Kosher food for Passover is no big deal when you follow a gluten-free diet. I like to brag that I eat Passover-friendly foods year-round.
During Passover, Jews are forbidden from eating leavened wheat, rye, barley, and oats, making baking a cake for the special holiday challenging.
Enter my gluten-free flourless chocolate torte. It only requires six ingredients and tastes ingredients and tastes rich, decadent, and even a little fudgy and dense.
A small slice of this flourless cake goes a long way in satisfying even the most intense chocolate cravings.
You’ll need the following ingredients for this delicious flourless chocolate torte:
- 5 large eggs, separated
- 1/4 cup sugar (50 grams)
- Chocolate: I used 72% dark chocolate chips, but you could also use semi-sweet chocolate chips.
- 1/2 cup butter (4 ounces)
- 1 tbsp vanilla
- 1/8 tsp salt
How to Make a Flourless Chocolate Torte
The magic with this flourless cake is in the eggs. You’ll want to separate five eggs, reserving the whites and the yolks.
Use a handheld mixer fitted with beaters or a standing mixer fitted with the whisk attachment. In one bowl, you’ll whip the egg whites until stiff peaks form, all while slowly adding the granulated sugar. This takes about 5-10 minutes.
In another bowl, melt the chocolate and butter in 20-30 second intervals in your microwave. Watch the mixture carefully, especially as it becomes melted, so it doesn’t seize.
In the bowl with the reserved yolks, add the vanilla and salt and whisk together, then pour in the melted chocolate mixture and mix well to form a silky blend of chocolate, vanilla, egg yolks, and butter.
Gently fold 1/3 of the whipped egg whites into the chocolate mixture at a time until all the egg whites are incorporated but not overmixed.
The best way to fold in the egg whites is to fold the mixture onto itself, then cross it in the middle with a spatula. Continue doing this until all the egg whites are well combined. Do not overmix. You want the mixture to be fluffy.
Now add the mixture to a well-greased springform pan prepared with a piece of parchment paper on the bottom. Add the cake mixture to the pan, then place the pan on a baking sheet in case it leaks in the oven. You don’t want a mess before Passover!
The cake cooks slowly with low heat (250º F) for 60-75 minutes. Patience is key!
Once the cake finishes baking, allow plenty of time to cool before removing it from the springform pan.
I usually leave the parchment paper on the bottom of the cake to give the cake more structure. The cake will crack easily, so be gentle when you shimmy it off the pan.
Before serving (and when it’s cooled), top the cake with powdered sugar. When using powdered sugar, I suggest using one made from sugar and tapioca starch vs. cornstarch if you’re making it for Passover.
Look how pretty this gluten-free flourless chocolate torte looks!
Oh, and did I mention that it tastes amazing too? It’s fudgy and moist. I don’t know why I only make it for Passover; it’s perfect for year-round gluten-free baking.
Other Passover Recipes
Try these gluten-free Passover recipes too!
- Passover Charoset
- Matzo Ball Soup
- Homemade Gluten-Free Oat Matzah
- Easy Beef Brisket
- Sweet BBQ Cola Chicken
- Chocolate Quinoa Cake
- No-Bake Gluten-Free Chocolate Matzah Cake
- Lemon Crinkle Cookies
- Overnight Chocolate Chip Meringue Cookies
Gluten-Free Flourless Chocolate Torte
- 1 Springform pan
- 1 Standing or handheld mixer
- 1 piece of parchment paper
- 3 Mixing bowls
- 5 large eggs separated
- 1/4 cup sugar 50 grams
- 10 ounces 72% dark chocolate or semi-sweet chocolate
- 1/2 cup butter 4 ounces
- 1 tbsp vanilla
- 1/8 tsp salt
- 1 tbsp powdered sugar optional
- Preheat the oven to 250º F and grease a springform pan. Add a circular piece of parchment paper to the bottom of the pan.
- Separate the eggs, reserving the whites and the yolks in separate bowls. Set aside.
- In the bowl with the egg whites, use a handheld or standing mixer (whisk attachment) and beat the whites while slowly adding the granulated sugar until stiff peaks form.
- In another bowl, melt the chocolate and butter together in 20-30 second intervals in the microwave. Watch the mixture carefully, especially as it melts, so the chocolate doesn't seize.
- In the bowl with the reserved yolks, add the vanilla and salt and whisk together, then pour in the melted chocolate mixture and mix well to form a silky mixture of chocolate, vanilla, egg yolks, and butter.
- Gently fold 1/3 of the whipped egg whites at a time into the chocolate mixture until all the egg whites are incorporated but not overmixed. The best way to fold in the egg whites is to fold the mixture onto itself, then cross it in the middle with a spatula. Continue doing this until all the egg whites are well combined. Do not overmix. You want the mixture to be fluffy.
- Add the batter to the prepared springform pan, then place the pan on a baking sheet in case it leaks – you don't want a mess in the oven before Passover!
- Bake the cake for 60-65 minutes. A toothpick inserted into the center may have a few moist crumbs. This means it's done. Do not overcook the cake.
- Allow the cake to cool fully in the springform pan before you remove it from the pan. You can serve the cake with parchment paper on the bottom. It gives the cake more structure when transferring to a serving dish.
- Right before serving (and when it's cooled), top the cake with powdered sugar. I suggest using one that is made from sugar and tapioca starch vs. cornstarch if you're making it for Passover.