easy flourless chocolate cake is only six ingredients!

let’s talk flourless desserts for Passover!

You’re gonna LOVE this easy flourless chocolate cake!

Passover begins on April 15th and – as I do – I love to share as many delicious desserts and treats as possible. For our seders we typically bring in much of the food (though I always make a brisket), or my mom or kind guests contribute.

Which is a win-win for me because that means I’m able to focus on my favorite course – dessert! For those of you unfamiliar with the holiday, you cannot use flour or any kind of leavening agent (like yeast or baking powder) in your recipes. The (very short) answer to why is that Passover celebrates the liberation of Hebrew slaves in Egypt. Because they had to leave in haste they did not have time to let their bread rise. This is why matzo – essentially flat, unleavened bread – is eaten during the holiday, to remind us of the slaves’ rapid departure.

Over the years I’ve amassed dozens of recipes that are Passover-friendly, and most deploy beaten eggs (either whole, yolks or whites) to give rise to cakes and cookies. This cake is a perfect example of this technique!

what’s in easy flourless chocolate cake?

This is a very simple recipe, that falls right in the middle of two other flourless desserts I’ve shared here. For years and years no seder was complete without my flourless chocolate roulade. It remains one of my most loved recipes, and gets bonus points for serving a crowd. During the pandemic 2 years ago I wanted to somehow incorporate this cake into our meal, even though it was only going to be Mike, Noah and myself. So I scaled the recipe waaaaay down and made these cupcakes. This 9″ cake is just the right size for what is now a smaller seder than I used to host, but still large enough. And there are only SIX ingredients:

chocolate chips
butter
eggs
sugar
cream
cocoa powder

how do you make this recipe?

The great news about this recipe is that it’s as simple as the ingredient list. Melt the butter and chocolate chips and fold into egg yolks that have been whipped with sugar. Fold in egg whites that have also been beaten with sugar and pour into a springform pan. Bake, cool and top with whipped heavy cream and a dusting of cocoa powder!

frequently asked questions!

is this cake gluten-free?

Yes! Like most Passover desserts (except those using matzo or matzo meal), this cake is 100% gluten-free.

can you make it in advance?

Yes! You can make the cake up to 3 days in advance, and frost with the whipped cream early in the day you plan to serve.

can you swap the chocolate chips for bar chocolate?

Absolutely – simply chop up 8 ounces of bitter- or semi-sweet chocolate and follow the recipe as written. I like to use chocolate chips because they are easy to find, you might even have them on-hand and the cake is just as delicious IMO.

Search “Passover” or “wheat free” for more recipe ideas, and stay tuned for new ones in the coming weeks!

Easy Flourless Chocolate Cake

sherisilver

Only six ingredients and perfect for Passover!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 12

Calories 391 kcal

Equipment

• 9" springform pan
• parchment paper
• Mixer
• wire rack
• small angled spatula
• sifter
• cake tester

Ingredients

  

1x2x3x

• 6 large eggs
• 8 ounces semi-sweet chocolate chips
• 8 tablespoons unsalted butter
• 3/4 cup granulated sugar, divided
• 2 cups heavy cream
• unsweetened cocoa powder

Instructions

 

• Pre-heat the oven to 350 degrees. Line the bottom of a 9" springform pan with parchment paper and spray the bottom and sides with non-stick cooking spray.
• Separate the eggs, placing the yolks in the bowl of your mixer and the whites in a small bowl.
• Melt the chocolate chips and butter in a large heatproof bowl set over a pan of barely simmering water, and let cool slightly.
• Using the whisk attachment beat the egg yolks till just blended and, with the mixer still running, slowly add 1/2 cup of the sugar. Beat till well blended. Scrape in the chocolate mixture (do not clean out the bowl) and beat again till well blended. Pour the mixture back into the bowl that the chocolate was in and set aside.
• Clean the mixer bowl and attachment and add the egg whites and 2 tablespoons of the sugar. Beat on high till stiff peaks form and fold, in 3 additions, into the chocolate mixture.
• Pour the batter into your prepared pan and bake till the cake is puffed up and a cake tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Use a small knife to cut around the edge of the cake and gently loosen the pan. Invert the cake onto the rack, peel off the parchment paper and let cool completely. Wrap and chill overnight.
• Beat the heavy cream with the remaining 2 tablespoons of sugar till stiff peaks form. Use a small angled spatula to spread the whipped cream over the top of the cake and dust with the cocoa powder (can be made 4 hours ahead – cover and chill).

Notes

You can use 8 ounces of chopped semi- or bittersweet chocolate in place of the chocolate chips.

If you don't want to make a parchment circle you can buy them pre-cut!

Nutrition

Calories: 391kcalCarbohydrates: 24gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 148mgSodium: 45mgPotassium: 178mgFiber: 2gSugar: 21gVitamin A: 945IUVitamin C: 1mgCalcium: 53mgIron: 2mg

Keywords cake, chocolate cake, flourless, gluten free, passover

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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