Baking for Passover — when you can’t use regular flour or any kind of leavener — can be a challenge, to say the least. Sure, there are endless recipes out there, but to find a dessert that is truly swoon-worthy is the ultimate challenge.
Enter: The flourless chocolate cake of your dreams — which just happens to be perfect for Passover!
Like many Passover desserts, this cake relies on separated and beaten eggs for the “lift” that is typically provided by leaveners such as baking powder and baking soda. This cake is sometimes called a “fallen” chocolate cake because it will rise considerably in the oven and then collapse when you take it out. This results in a rustic look, as well as a dense, deeply fudgy flavor and texture.
The cake is so good that no frosting or garnish is necessary — a simple dusting of unsweetened cocoa powder is all it needs. I love to serve it with fresh raspberries for color and flavor.
Storage note: This cake tastes even better when you refrigerate it overnight before serving, after which it can be stored, covered, at room temperature for two days or up to five days in the fridge.