Best 2 Dinahs Passover Flourless Chocolate Cake Recipes

Indulge in a flourless chocolate cake experience like no other with Dinah's Passover Flourless Chocolate Cake. This decadent treat is not just gluten-free but also a delightful option for those observing Passover. The cake's rich, fudgy texture and intense chocolate flavor will satisfy any sweet tooth.

This recipe collection offers variations to cater to different dietary preferences. For those seeking a classic indulgence, the original Dinah's Passover Flourless Chocolate Cake recipe delivers a timeless taste. If you prefer a denser, more intense chocolate experience, the Flourless Chocolate Torte variation is perfect for you. Craving a lighter, airier texture? Try the Passover Chocolate Sponge Cake recipe for a delightful twist.

For those with egg allergies or seeking a vegan option, the Flourless Passover Chocolate Cake - Egg-Free and Vegan recipe has you covered. It delivers the same rich chocolate flavor without compromising taste or texture. And if you're looking for a gluten-free, grain-free alternative, the Flourless Chocolate Cake with Almond Flour recipe is a delicious choice.

Each recipe provides detailed instructions and helpful tips to ensure a perfect baking experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards a delectable flourless chocolate cake that will impress family and friends.

Here are our top 2 tried and tested recipes!

BEST PASSOVER CHOCOLATE CAKE EVER

Best Passover Chocolate Cake Ever image

This is a super yummy cake that my family makes over Passover. It was given to me by a friend who is a kosher chef!

Provided by Annelise Friedman

Categories Other Desserts

Time 1h10m

Number Of Ingredients 7

Ingredients

9 eggs
2 3/4 c sugar
1 1/2 c oil
1 1/2 c potato startch
1 c cocoa
1 tsp baking powder
1 tsp baking soda

Steps:

1. Preheat oven to 350 degrees F.
2. Mix all ingredients together and pour into a greased 9 X 13 pan.
3. Bake for an hour or until a toothpick inserted comes out clean.

PASSOVER CHOCOLATE MOUSSE CAKE

Passover Chocolate Mousse Cake image

This flourless chocolate cake for Passover has just four ingredients-dark chocolate, sugar, eggs, and butter-and is incredibly easy to whip up.

Provided by Benedetta Jasmine Guetta

Yield Makes one 9-inch cake

Number Of Ingredients 5

Ingredients

10.5 oz. (300 g) dark chocolate, preferably 60 to 70% cacao
6 Tbsp. (90 g) unsalted butter, margarine, or dairy-free butter substitute
6 large (300 g) eggs, separated
¼ cup plus 3 Tbsp. (90 g) sugar
Chocolate shavings, for decoration (optional)

Steps:

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
Transfer half of the batter to another bowl and set aside in the refrigerator.
Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.

Tips:

For the best results, use high-quality chocolate with at least 70% cocoa solids.
Make sure your eggs are at room temperature before you start baking. This will help them to emulsify with the chocolate and butter and create a smooth batter.
Do not overmix the batter. Overmixing can toughen the cake.
Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Dinah's Passover Flourless Chocolate Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is rich and chocolatey, with a moist and tender crumb. It is also gluten-free and Passover-friendly, making it a great option for those with dietary restrictions. Whether you are a seasoned baker or a beginner, this cake is sure to impress.