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!
Prepare a 9 inch springform pan by adding a circle cut-out of parchment paper to the bottom, then generously coating the bottom and sides with 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 batter to 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.
(1) I have both inverted the cake onto a cake platter, and just served right side up. It doesn't matter. Whatever you prefer.
I top my cake with powdered sugar, but you could frost it as well. Refrigerate the cake before frosting.
Serve a small slice of cake to your guest. This cake is rich and fudgy and a small slice is more than enough.