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Home » Dessert » Gluten-Free Flourless Chocolate Torte Recipe (Kosher for Passover)

Gluten-Free Flourless Chocolate Torte Recipe (Kosher for Passover)

Last Updated March 18, 2021. Published April 19, 2019 Good For You Gluten Free

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Gluten-Free Flourless Chocolate Torte Recipe (Kosher for Passover)
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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.

Instead of using my trusty gluten-free flour blend, I used only eggs, sugar, butter, and chocolate to make this rich flourless chocolate torte.

Without the flour, this cake turns out fudgy and dense. A little slice goes a long way in satisfying your chocolate cravings!

Gluten-Free Flourless Chocolate Torte for Passover

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.

Flourless Chocolate Torte for Passover - stiff peaks of egg whites in 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.

Chocolate combined with butter, melted and mixed

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.

Chocolate fully combined with egg whites

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.

Flourless Chocolate Torte for Passover overhead horizontal shot with eggs and chocolate chips

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!

Slice of Flourless Chocolate Torte for Passover with full cake in background

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
Flourless Chocolate Torte for Passover header

Gluten-Free Flourless Chocolate Torte

This flourless chocolate torte cake is made from eggs, butter, chocolate and sugar – no grains at all! It’s perfect for anyone on a gluten-free diet, and truly the perfect Passover dessert too. If you like a moist, fudgy cake, this is for you!
3.67 from 3 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: Chocolate cake recipe for Passover, Flourless chocolate cake recipe, Flourless chocolate torte recipe, Passover dessert recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Resting time: 1 hour
Total Time: 2 hours
Servings: 16 servings
Calories: 195kcal
Author: Jenny Levine Finke

Ingredients

  • 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

Instructions

  • 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).

Notes

Serving the Cake: I have both inverted the cake onto a cake platter, and just served right side up. It doesn’t matter. Whatever you prefer. I think it looks better right-side up.
Serving Size: Serve a small slice of cake to your guests. This cake is rich and fudgy and a small slice is more than enough to satisfy those intense chocolate cravings.

Nutrition

Calories: 195kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 77mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 280IU | Calcium: 23mg | Iron: 1.4mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Dessert, Jewish Holidays

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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