Fudgy and delicious flourless chocolate torte that is Passover-compliant.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 9-inch torte |
Ingredients
- ½ teaspoon unsweetened cocoa powder for dusting, or as needed
- 2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
- ½ cup butter
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- ¼ cup white sugar
- ¼ cup chocolate chips
- ¼ cup crushed almonds
- 1 teaspoon confectioners’ sugar for dusting, or as needed
- ½ teaspoon unsweetened cocoa powder for dusting, or as needed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
- Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
- Whisk egg yolks and vanilla extract together in a large bowl.
- Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
- Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
- Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
- Spread batter evenly into prepared springform pan.
- Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
- Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
- Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
- Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners’ sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
- You can also line the springform pan with aluminum foil before greasing, for easy clean-up.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 101 mg |
| Sugars | 30 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious regardless denomination! So so good exactly as written.
Easily the best Passover dessert I’ve had. I topped it with whipped cream.
Made this for dessert for our gluten-intolerant friend and we all loved it. Super rich, but very good. I did bake it an extra 10 minutes thinking the knife was supposed to pull out clean, then read more carefully and thought I’d wrecked it, but it was still super fudgy in the middle, so probably could have baked longer even and been fine. ( I personally liked the outer edge best where it had baked more.) I sprinkled it with mini chocolate chips before baking then drizzled slices with warm salted caramel and hot fudge sauce, topped that with coarsely chopped toasted/roasted salted almonds and a swirl of whip cream. Yum! (A good quality vanilla ice cream would have hit the spot, too!) One tip…I would beat the egg whites/ sugar first and then do the melted chocolate/ yolks. By the time I got my whites whipped to peaks, my chocolate had started to cool and thicken, making the folding really tricky. I never got “fully incorporated, smooth and fluffy,” but thankfully, it still seemed to bake ok, so that was a blessing!
Outstanding! I used bittersweet chips and sliced almonds for the top. Looked beautiful, tasted great!
We had this last night for the first night of Passover. Huge hit! Will definitely make it again (I didn’t add the topping and it was still wonderful).
This was so amazing that my husband called me Betty Crocker and ate the last piece which I was saving for myself (and then asked me when I was making another one). So decadent and chocolate-y… and perfect for Passover (much better than those Passover cake mixes!) I used a regular round cake pan. Melted 12 ounces of chocolate chips and 4 ounces of a Lindt chocolate bar. Didn’t use any nuts or topping. Yum!!
Best flourless chocolate cake ever. Used whipped butter to make it a little lighter. Serious improvement over the Passover desserts of my youth.
Absolutely delicious! I am not Jewish, but my daughter’s boyfriend is. I was asked to see if I could do some nice options for Passover / Easter dinner. Made this with fresh whipped cream and Gelato, along with the chocolate sauce in the recipe. It was AMAZING! I will do this for any dessert occasion beyond Passover. I did have to take it out 6 minutes early from the oven. I halved the recipe and baked in a stick-free loaf pan. No leftovers. Everyone had seconds!
Great recipe…I used macadamia nuts/roasted instead of almonds.