Luscious Flourless Chocolate Cake

Whether you’re looking for an irresistible desert recipe for Passover or just want to make a gluten-free chocolate cake, this recipe is exactly what you need. With just five ingredients and a little time, you can whip up a flourless chocolate cake that people will rave about for years to come…or at least until the next time you make it for them!

1

Preheat oven to 350F.
2

Butter a round pan with high sides like a springform pan. Cut out a piece of parchment paper large enough to cover the bottom of the pan. After buttering the bottom, place the parchment paper in the bottom of the pan.
3

In a large saucepan on very low heat, melt chocolate and butter until smooth.
4

Add sugar and espresso powder to melted chocolate and butter, mix until blended. The espresso powder is optional, it just serves to make the chocolate flavor a little more bright.
5

In a large bowl, whip all 8 eggs on high speed for 5 minutes or more until frothy and light yellow in color.
6

Gently fold chocolate mixture into whipped eggs until completely combined.
7

Pour cake batter into a round pan with high sides
8

Bake at 350F for 30 minutes. Reduce temperature to 300F and bake for another 30 minutes. Test center of cake with a toothpick or sharp knife, if it comes out almost clean with just a few moist crumbs, remove from the oven, if not, cook longer, testing every 10 minutes for doneness.
9

Run a knife along the outside of the cake and set aside to cool for 30-45 minutes before unmolding. This cake is very fragile and requires gentle handling when removing from the pan! Decorate with powdered sugar and serve.