Desserts

Desserts Kid-friendly

Passover Flourless Chocolate Cake

Name: Passover Flourless Chocolate Cake
Total time: 60 min
Yield: 10 servings
Cuisine: Desserts
Ingredients: 8 oz dark chocolate, chopped; 1/2 cup unsalted margarine; 1 cup sugar, divided; 6 large eggs, separated; 1 tsp vanilla extract; 1/4 tsp salt; 2 tbsp cocoa powder, for dusting

A rich, dense flourless chocolate cake with no flour, matzo meal, or leavening — a naturally kosher-for-Passover dessert perfect for the seder table.

60 minutes

Serves 10

Dessert

21 min prep

33 min cook

Contains common allergens

Egg

In the app, Listahan checks these against your household automatically.

Instructions

7 steps

1
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2
Melt the chocolate and margarine together in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
3
Whisk 3/4 cup of the sugar and the egg yolks into the melted chocolate, along with the vanilla extract.
4
In a separate clean bowl, beat the egg whites and salt to soft peaks, then gradually add the remaining 1/4 cup sugar and beat to stiff, glossy peaks.
5
Fold a third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain.
6
Pour the batter into the prepared pan and bake for 35-40 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
7
Cool completely in the pan, then dust with cocoa powder before slicing and serving.

Listahan Family Score™

81/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 62

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

330

Calories

5 g

Protein

35 g

Carbs

19 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Passover baking often works around the absence of wheat flour and leavening by leaning on eggs, chocolate, nuts, and fruit. Flourless chocolate cakes fit naturally into that table because they borrow from European torte traditions: dense, sliceable, and lifted mostly by beaten eggs rather than a pantry leavener.

Listahan note

This version keeps the cake focused on chocolate, eggs, and careful folding. The goal is a clean, dense slice with a set top, a moist center, and enough structure to cut neatly after a full cool-down.

Technique cues

Cool the melted chocolate and margarine before adding the yolks so the mixture thickens smoothly instead of scrambling the eggs.
Beat the egg whites until they are glossy and hold firm peaks; this is the cake's main lift, so underbeaten whites make the center heavier.
Fold gently but completely. White streaks leave uneven pockets, while aggressive mixing knocks out the air that helps the cake rise.

Kitchen flow

Parallel prep: Grease the springform pan and separate the eggs while the chocolate and margarine are melting, then start beating the whites once the chocolate mixture is cooling.
Make-ahead: Bake the cake the day before and chill it in the pan; the texture settles into cleaner slices after resting.
Leftover move: Cut thin wedges and serve with berries or a spoonful of whipped topping for a small dessert plate.
Cleanup rhythm: Rinse the chocolate bowl while it is still warm, then soak the whisk and beaters before the egg white foam dries on them.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Dark chocolate, chopped

Main flavor base

Purpose: Dark chocolate gives the cake its depth, bitterness, and dense truffle-like texture.

Handling: Chop it evenly so it melts at the same pace with the margarine.

Adaptation: Semi-sweet chocolate gives a sweeter, softer profile; very bitter chocolate may need the full cup of sugar to feel balanced.

Unsalted margarine

Fat and richness

Purpose: Margarine helps the chocolate melt into a smooth batter and keeps the finished cake tender.

Handling: Cut it into pieces before melting so it blends evenly without overheating the chocolate.

Adaptation: Butter gives a rounder dairy flavor if that fits the meal, while neutral oil changes the crumb and makes the cake slightly less firm.

Sugar, divided

Sweetness and structure

Purpose: Sugar sweetens the chocolate base and stabilizes the beaten egg whites when added gradually.

Handling: Measure the two portions before starting so the yolk mixture and whites each get the right amount.

Adaptation: Do not cut it too sharply; less sugar makes the cake more bitter and can reduce the glossy structure of the meringue.

Large eggs, separated

Lift and custard structure

Purpose: The yolks enrich the chocolate base while the beaten whites give the cake height without flour or leavening.

Handling: Separate them while cold, then let the whites lose their chill slightly before beating for better volume.

Adaptation: This recipe depends on whole eggs separated by role, so egg substitutes will change both rise and texture.

Vanilla extract

Background aroma

Purpose: Vanilla softens the bitter edge of the chocolate and makes the cake taste more rounded.

Handling: Whisk it into the yolk and chocolate mixture so it disperses evenly.

Adaptation: A small splash of coffee can deepen the chocolate note, but it will make the flavor less purely vanilla-chocolate.

Cocoa powder, for dusting

Finishing layer

Purpose: Cocoa powder gives the top a dry, elegant finish that balances the moist center.

Handling: Dust only after the cake is completely cool so the cocoa does not melt into damp patches.

Adaptation: A light dusting of powdered sugar gives a sweeter finish, but it changes the stark chocolate look.

Technique notes

Use a clean, dry bowl for the egg whites. Any yolk or grease makes it harder to build stable volume.
Line the bottom of the springform pan if you want cleaner transfer; this cake is tender once cooled and can cling to the base.
Expect the cake to puff in the oven and settle as it cools. That slight sink is normal for a flourless cake and helps create the dense center.

Ingredient swaps

Dairy-style richness: Use butter in place of margarine for a fuller flavor and slightly firmer set if that suits the meal you are serving.
Bittersweet direction: Choose chocolate around the bittersweet range and keep the sugar as written for a darker, less candy-like cake.
Coffee note: Replace the vanilla with a small amount of strong cooled coffee if you want the chocolate to taste deeper rather than sweeter.

Serve alongside

Fresh raspberries
Orange segments with mint
Roasted strawberry compote
Toasted almond brittle
Black coffee
Mint tea
Ruby port

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the cooled cake in a sealed container or tightly covered pan; the crumb will firm into a fudgier texture.
To serve after chilling, let slices sit at room temperature until the chocolate softens slightly; avoid microwaving because the edges can turn oily.
Freeze individual slices wrapped tightly, then thaw in the refrigerator and dust with fresh cocoa before serving.

Equipment

9-inch springform pan
Heatproof mixing bowl
Hand mixer or stand mixer
Fine-mesh sieve for cocoa powder

Make this household-aware

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