Flourless Chocolate Cake

28 Apr

Kosher for Passover, delicious anytime!


  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 6 large eggs, lightly beaten
  • 10 oz good-quality semisweet or bittersweet chocolate
  • 1/4 cup confectioner’s sugar
  • 1 cup butter
  • mint springs and assorted berries for garnish


  1. Preheat over to 350 F. Grease a 10″ springform pan and line the bottom with parchment paper.
  2. In a small saucepan, combine chocolate and butter. Cook over medium-low heat, stirring occasionally, until completely melted. Remove from heat and let cool.
  3. In a large mixing bowl, combine sugar, cocoa, and salt with a whisk. Add eggs and vanilla; whisk until smooth. Add 1/3 of chocolate mixture and stir until incorporated; repeat with remaining 2/3 of chocolate.
  4. Pour batter into prepared pan and bake for 40 minutes until just set but still soft in the center. Let cool completely.
  5. Sift confectioner’s sugar over the top of the cake. Garnish with mint and berries.

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