Flourless Chocolate Cake
A dairy-free, gluten-free, and nut-free flourless chocolate cake for Passover features enhanced flavor from cinnamon and coffee.
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Instructions
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Preheat the oven to 350 F. Lightly oil an 8-inch springform pan and line the bottom with parchment.
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Melt chocolate using a double boiler, microwave, or a heatproof bowl set over simmering water; set aside.
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Combine melted chocolate and sugar in a large bowl, then whisk in oil, coffee (if using), vanilla, cinnamon, and salt.
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Add eggs one at a time, whisking after each addition.
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Sprinkle cocoa powder over the batter and whisk until fully incorporated.
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Pour batter into the prepared pan and smooth the top.
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Bake for 30-35 minutes until the top is firm and a tester comes out mostly clean.
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Cool the cake in its pan on a wire rack.
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Loosen the cake's perimeter, remove the springform ring, and invert the cake onto a plate. Remove the pan bottom, peel off parchment, then invert back onto a serving plate.
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Serve as desired with cocoa, berries, or cream.