The Ultimate Flourless CHOCOLATE CAKE for Passover

Perfect for satisfying a sweet tooth during Passover.

Imagine a cake that's both rich and indulgent, and easy to make. That's what you get with this Flourless Chocolate Cake recipe.

This cake that is perfect for Passover is a surprising treat that will have you amazed at its delicious taste and effortless preparation.

How to Make Flourless Chocolate Cake

Melt chocolate and butter in 30 sec. intervals, stirring after each, until smooth. Can use microwave or double boiler.

Whisk eggs with mixer for 1 minute, add sugar, vanilla, and salt. Mix until pale and frothy.

Pour in the chocolate and butter mixture, and mix well.

Finally, add the cocoa powder and continue mixing until fully incorporated. Be careful not to overmix.

Pour batter into pan and bake for 40-45 minutes until a toothpick comes out moist and an instant-read thermometer says 200℉/95℃.

Remove the chocolate cake from the oven and allow it cool while preparing the raspberry sauce.

Bring the raspberries, granulated sugar, water, lemon zest, and juice to a boil in a medium saucepan.

Loosen cake from pan with knife and trim raised rim before serving.

Recipe Variations

Precision is key for a perfectly moist, fudgy cake. Avoid ingredient swaps except for toppings.

*  Use strawberry sauce instead of raspberry. You can find an excellent recipe with New York Cheesecake.

Recipe Variations

*  Try a Black Forest flourless chocolate cake version with the Black Forest cherry filling and

homemade whipped cream.

Tips and Tricks

* Bring ingredients to room temp.

* Warm eggs and butter.

* Use double boiler, avoid water contact.

* Release cake with knife.