Flourless Chocolate Cake

This cake is moist and fudgey - perfect for chocoholics. Select a good quality bittersweet chocolate for the best flavor results. I like Ghirardelli, Guittard, Valrhona or Lindt. This recipe is kosher for Passover and can also be baked around your schedule as it stays fresh for a couple of days.

Yield: 9-inch cake

Servings: 12


  • 12 ounces 58-62 per cent chocolate
  • 8 ounces (16 tablespoons) unsalted butter or margarine
  • 6 large eggs
  • 1 cup sugar
  • 1/4 teaspoon kosher salt


  1. Preheat the oven to 325°F.
  2. Spray a nine-inch springform pan with nonstick spray. If using a nonstick pan, do not spray. Cut a nine inch circle of parchment paper and line the bottom of the pan.
  3. Over a double boiler, melt the chocolate and butter or margarine, being careful not to overheat. Stir until smooth. Whisk in the sugar and salt, and stir until combined.
  4. In another bowl whisk eggs just until combined. Add chocolate mixture to eggs and whisk until combined.
  5. Spread batter in the pan. Bake for about 35-40 minutes until a toothpick inserted in the middle comes out fudgey. It should neither be shiny and wet nor completely dry.
  6. Let cool until room temperature. Remove the ring and invert onto a flat plate. Remove the bottom of the pan and the parchment paper.
  7. Cut with a hot dry knife into 12 pieces.
  • Yield: 9-inch cake (12 Servings)
  • Course:

Serve with ice cream (I like coffee or vanilla bean), whipped cream, or if you are keeping kosher, serve with equivalent non-dairy topping. This cake can be made two days in advance. Store wrapped in plastic wrap at room temperature.