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Flourless Chocolate Torte
(OK for Passover)

Here's another chocolate Passover dessert idea that's not a special for Passover recipe, just a flourless chocolate torte that happens to be a kosher for Passover dessert! My mom made this for her 2005 seder and everyone went nuts over how great it was. Valrhona Semisweet Chocolate and Scharffen Berger Unsweetened 99% Cacao Baking Chocolate Bar are great chocolates for this recipe, as is the specialty chocolate they sell by weight in Whole Foods. But of course for Passover, if you want everything labeled kosher, just use Passover chocolate (available at Kosher.com) instead. This torte is rich, so it's suggested you serve it with with lightly sweetened whipped cream, perhaps even with a touch of vanilla extract whipped in. Extra tips for making whipped cream: Make sure you start with cold cream, and also chill bowl and beaters or whisk in the refrigerator for one hour, or in the freezer for 15 minutes. Beat cream at medium speed until cream starts to thicken to desired consistency. Add a dash of vanilla extract, if desired and mix in. Don't beat cream too long, because if you do,will get kind of grainy and you want the fluff!

Calphalon Commercial Bakeware
10-Inch Round Cake Pan


More Useful Cookware & Servingware
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Heat oven to 350 degrees.  Butter or spray with oil a 10 " , round cake pan.  Bring water and 1 cup of the sugar to a boil.  Off the heat, add both chocolates.  Stir until melted, 2 to 3 minutes.

Melt the butter (by microwave or stovetop) and stir into the chocolate mixture.  (It will not be completely blended).  Set aside.

Combine the remaining 1/2 cup sugar and the eggs in a mixer and beat until light and aerated, 5 to 7 minutes.  Gently fold the reserved chocolate mixture into the egg mixture and turn it all into the prepared cake pan.

Place the pan in a larger pan and add warm water to the outer pan until it reaches half the depth of the cake pan.  Bake at 350 degrees until cake is firm to the touch, about 40 minutes.  Cake should not stick to your finger when touched, nor shiver at the center when shaken gently.

Remove the cake from the oven and let it cool to room temperature before inverting it onto a cake plate.

Meanwhile, or before serving, whip the heavy cream to soft peaks.  Beat in the confectioners' sugar and whip until thick.

iSi Cream Whipper-
1/2 Pint, White

Charger included. Prepares flavored
whipped cream and chocolate desserts.

 Garnish the cooled cake with whipped cream and fresh raspberries, or serve cream and fruit on the side.

Ingredients

Butter or spray for the pan

2 sticks plus 2 tbsp (9 oz) unsalted butter

1/2 cup water
 
6 large eggs

1 1/2 c. sugar or sucanat, divided

1 c. (1/2 pt) heavy cream

6 oz semisweet chocolate

1 tbsp confectioners' sugar

7 oz unsweetened chocolate  

Fresh raspberries for garnish (opt)

Makes 1 cake, 10 - 12 servings

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?

Passover Desserts

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Sucanat is basically dehydrated sugar cane with little to no processing, making it an excellent source of iron, calcium, vitamin B6, potassium and chromium, which helps balance blood sugar. Malitol is a bit more expensive, but is a little less sweet than actual sugar. What's nice about Sucanat is you can use in a 1:1 ratio wherever you'd use sugar. You can get more info about using nutritious, natural sweetener substitutes for your holiday baking here.