Passover is a time for gathering with loved ones, reflecting on traditions, and savoring delectable dishes that have been passed down through generations. One such delightful creation is the Flourless Chocolate Cake – a Passover classic that will leave your taste buds singing with joy. This exquisite dessert is not only gluten-free but also incredibly decadent, making it the perfect addition to your Passover feast.
Passover Birthday Cake
If you're looking for a delicious, chocolatey dessert that's perfect for Passover or any other special occasion, you have to try this flourless chocolate cake. This decadent treat is made without the use of flour and can be topped with a rich chocolate ganache and sprinkles to make it even more indulgent. Whether you're trying to please a crowd of picky eaters or just want something special for your family, this Passover flourless chocolate cake is sure to satisfy everyone!
Why this chocolate cake is perfect for Passover
Passover, also known as Pesach, is a Jewish holiday and one of the most widely celebrated holidays in the world. During the eight-day celebration, it is traditional to eat unleavened bread or matzo and abstain from eating chametz - food products made from grains, such as wheat, barley, oats, rye, and spelt.
As such, it can be hard to find a dessert that fits within the dietary restrictions of the holiday.
Luckily, there is one perfect solution: flourless chocolate cake! This delicious treat is sure to satisfy your sweet tooth without eating gluten or dairy. Plus, with its rich chocolate flavor and creamy texture, it's sure to be a hit at your next Passover seder or Passover birthday party.
Read on to learn how to make this delicious flourless chocolate cake covered in a decadent chocolate ganache and sprinkles!
Tips for making the best flourless chocolate cake
Here are some of the best tips for making a kosher for Passover chocolate birthday cake:
Use high-quality chocolate
The best flourless cakes are made with the highest quality dark chocolate. This ensures a richer, smoother flavor and texture that won’t be overpowered by other ingredients. Look for 70% cocoa or higher for the best results.
Don't forget to stir the chocolate
When melting the chocolate, it's important to stir the mixture consistently in order to prevent burning. This also ensures that the cake will have a smooth, even texture throughout.
You can either use the double boiler method (melting the chocolate in a bowl over simmering water), or you can use a microwave for a quicker option.
Make sure the cake is cooled before pouring the ganache. The chocolate ganache needs to be poured over a completely cooled cake, or else it won't set properly. Allow the cake to cool completely in the pan before removing it. It will continue to set as it cools, and this also helps prevent it from falling apart. If you're in a rush, pop the cake into the fridge for about 10-15 minutes to speed up the cooling process.
Don’t forget to include sprinkles!
Sprinkles are essential for making any birthday cake extra special! Feel free to use your favorite colors or mix and match different colors and shapes for an even more festive look.
This flourless chocolate cake pairs wonderfully with a dollop of non-dairy whipped cream or a scoop of Passover-friendly ice cream. You can also dust it with powdered sugar for an elegant presentation.
Here are some questions people often ask about how to make this flourless chocolate cake for Passover.
This delicious cake has an intense chocolate flavor and a creamy, velvety texture. The ganache adds a decadent touch that is sure to satisfy any sweet tooth!
Yes, you can absolutely make this flourless chocolate cake without the ganache. Simply sprinkle some confectioner's sugar over the cake for a simple, delicious topping. Maybe even add a sprinkle of mini dark chocolate chips or sliced-up fruit.
If you don't have any vegetable oil on hand, you can use melted coconut oil or even olive oil instead. Just make sure it is melted and not in a solid state. Some even like to use applesauce as a healthier option. It keeps the cake moist and adds a hint of natural sweetness.
Yes, since this cake does not use any flour, it is naturally gluten-free! Unlike other Passover cake recipes that call for matzo meal this one only use almond flour and potato starch.
If you plan to consume the cake within a day or two, you can leave it at room temperature, covered, and away from direct sunlight. However, for longer storage, especially if you're not going to finish it within a couple of days, it's best to refrigerate it.
Yes! Lucky for you, I have plenty of Passover desserts. For this season, I have been working on perfecting a gluten-free pistachio cake, and I have to say, it's absolutely delicious! It's light and fluffy with this nutty flavor (thanks to the pistachio butter).
Yes, you can freeze flourless chocolate cake for longer-term storage. Freezing can help preserve the cake's freshness for several weeks or even months. When you're ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for a few hours or overnight. This gradual thawing helps maintain the cake's texture and taste.
More Passover recipes to try:
Want to try a few more Passover recipes at home? Check out some of these delicious treats:
- Gluten-Free Carrot Cake
- Passover Apple Crumble
- Marble Cheesecake Brownies
- Passover Chocolate Chip Cookies
- Charoset Cake
Make this gluten-free chocolate cake today!
To sum up, now that you know how to make the perfect flourless chocolate cake for Passover, why not give it a try today? This tasty treat is sure to be a hit at your seder or Passover birthday party. With its rich chocolate flavor and creamy texture topped off with a decadent chocolate ganache and sprinkles, this cake is sure to leave everyone satisfied and indulged. So, preheat your oven, gather your ingredients, and get ready to embark on a culinary journey that will leave your family and guests asking for seconds.
Flourless Chocolate Cake (Passover Recipe)
- 7 oz (200 grams) dark chocolate
- ⅔ cup sugar
- ⅔ cup vegetable oil
- 4 eggs
- ⅓ cup almond milk
- 3 tablespoon cocoa powder
- ¼ cup almond flour
- ¼ cup potato starch
- 2 teaspoon baking powder
- Pinch of salt
- 7 oz (200 grams) dark chocolate
- ¼ cup almond milk
- Sprinkles (optional)
- Cut fruits (optional)
- Preheat your oven to 350°F (170°C) and prepare a 10-inch (24 cm) baking pan with cooking spray or vegan butter.
- In a bowl melt the dark chocolate in either the microwave or over a double boiler.
- After melting the chocolate, stir in sugar and combine until you have a smooth mixture. Then add oil and continue mix everything together.
- Add the eggs and almond milk and mix again.
- Add all dry ingredients - cocoa powder, almond flour, potato starch, salt and baking powder and fold them to the batter.
- Once all ingredients are combined, fold delicately to ensure a consistent batter.
- Then pour into your prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. let cool completely afterwards.
- To garnish, melt dark chocolate with the extra almond milk. Carefully spread it over the cooled cake and garnish with sprinkles or fresh fruit as an added touch.