This post features my gluten-free flourless chocolate torte recipe, which is rich, chocolatey and perfect for Passover. This post contains affiliate links. Please read my disclosures.
When you eat gluten free, making food that is Kosher for Passover is no big deal. In fact, I eat Passover-friendly foods year round.
So making this flourless chocolate torte is, as I said, no big deal. I’m a pro at gluten-free baking.
This cake is different, though.
Without the flour, this cake turns out fudgy and dense. A little slice goes a long way in satisfying your chocolate cravings!
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 both the whites and the yolks.
You’ll then whip the egg whites until stiff peaks form. It takes about two minutes in your standing mixer.
You’ll then want to melt the chocolate and butter together. It easiest if you do it in your microwave in 30 second intervals. Watch the mixture carefully so it doesn’t burn and mix it every 30 seconds.
You’ll also want to mix the eggs yolks with vanilla in a separate bowl using a fork, then add the yolk mixture to the chocolate mixture. You’ll wind up with a silky mixture of chocolate, vanilla, egg yolks and butter.
It’s now time to fold in the egg whites. The best way to do this is to add 1/3 of the egg whites at a time and fold the mixture over itself, then cross it in the middle with your spatula. Continue doing this until all the egg whites are well combined. Do not overmix. You want the whites fluffy.
Now it’s time to add the mixture to your well-greased springform pan, prepared as noted in the recipe below.
Before baking, place the pan on a baking sheet. This is just in case the mixture leaks from the springform pan. The baking sheet will catch the mess. My cake doesn’t typically leak, but one year I didn’t have the springform pan hooked right and of course, major oven mess right before Passover. Doh!
The cake cooks on a low heat (250º F) for 60-75 minutes. Patience is key!
Once the cake is finished baking, allow it plenty of time to cool before removing it from the springform pan. I used to invert the cake onto a cake stand, but now I just shimmy it off onto a round plate. I think it looks better and more like cake when you serve it.
Note that the parchment paper will be stuck to the bottom of the cake. It’s best to leave it on or risk cracking your cake. Plus, the parchment paper makes for easier clean up.
Right before serving (and when it’s cooled), top the cake with powdered sugar. When using powdered sugar, I suggest using one that is made from sugar and tapioca starch vs. cornstarch if you’re making it for Passover.
Look how pretty this flourless chocolate torte looks! It tastes amazing too. Fudgy and moist. I could eat this every day. Why wait for Passover?!?
Chag Sameach (Happy Holiday)! Print the recipe below. It’s a keeper!
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
- 10 ounces semisweet chocolate chips
- 1/2 cup butter
- 5 large eggs separated
- 1 tbsp vanilla
- 1/4 cup sugar
- dash cocoa powder
- 1 tbsp powdered sugar optional
- Preheat oven to 250º F and prepare a 9 inch springform pan by adding a circle cut-out of parchment paper to the bottom, then generously coat the bottom and sides with oil or nonstick cooking spray. Dust pan with cocoa powder. Set aside.
- Beat egg whites with mixer at high-speed until soft peaks form. Gradually add sugar and set aside.
- In a microwave safe bowl, melt chocolate and butter. Set aside.
- In a separate large bowl, use a fork to beat the egg yolks and vanilla together.
- Add melted chocolate mixture to the yolk mixture and mix well (by hand) until well combined. Then, gently fold in the egg whites into the chocolate mixture, 1/3 at a time until well combined.
- Add the batter to your well-greased springform pan. Place entire pan on a cooking sheet and bake in oven for 60-75 minutes until toothpick inserted in center comes out almost clean.
- Cool in pan before removing sides of springform pan. You can either invert torte onto a cake platter or simply serve as is.
- Once cake is completely cooled and before serving, top with sprinkle of powdered sugar (optional).