My Flourless Chocolate Cake For Passover is decadent beyond words. It is a silky smooth and rich cake that will please any chocoholic. Serve with whipped cream and berries for an elegant end to any meal on Passover or any time of the year.
Flourless Chocolate Cake for Passover
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 12 Servings
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 6 large eggs
- 1 cup unsweetened cocoa
- Ganache:
- 2 cups semisweet chocolate
- 1 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease an 8" round spring form cake pan.
- To make the cake batter, put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chocolate is soft.
- Stir until the chocolate melts, reheating briefly if necessary.
- Stir in the sugar, salt, and vanilla. Add the eggs gradually, beating until mixture is smooth.
- Add the cocoa powder and mix until it is combined.
- Pour the batter into the prepared pan.
- Bake the cake for about 30 minutes or until the top has formed a thin crust.
- Remove cake from oven and allow to cool in the pan for 30 minutes before gently removing cake from spring form pan.
- To make the ganache, combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering.
- Remove from the microwave, and stir until the chocolate melts and the mixture is completely silky and smooth.
- Spoon the ganache over the cake, spreading it to drip over the sides.
- Allow the glaze to set for several hours before serving the cake or serve while still warm.
Feel free to ask us any questions about any of our recipes! 
This is delicious!
does tis cake hold together?
Yes, it did for us