Passover is my favorite excuse to bake decadently rich flourless chocolate cakes. A few years ago I wanted to lighten things up a bit, so I added almond flour (aka almond meal) to my standard flourless chocolate cake. The result was a happy surprise – this chocolate almond flour cake, or what my family likes to call our Chocolate Crackle Cake!
My family loves this Passover flourless chocolate cake recipe. It’s completely free of wheat flour. And it’s really quite simple to make! This is a moist and delicious dessert, and a lovely way to end the Seder meal.
How is this Different from the Typical Passover Flourless Chocolate Cake Recipe?
A chocolate almond flour cake is a great choice for a Passover dessert. Firstly, it’s wheat free and gluten free. Secondly, the use of almond flour lightens up the texture, making it less dense and heavy than most other flourless chocolate cakes.
The top of this cake will crackle a bit as it cools. Consequently, a crispy sugar-dusted “shell” appears on the cake. A tart and refreshing raspberry coulis with a fresh raspberry and mint leaf garnish completes the dessert. Sounds fancy, but it’s not too complicated– promise!
When considering a chocolate almond flour cake for your own Seder meal, it’s important to check if any of your guests have tree nut allergies. This is not a good choice for nut allergic guests, for obvious reasons! For them, I would recommend a nut-free dessert, like these Passover chocolate chip cookies. For a gluten free nut free option, these raspberry cacao ripple rochers (minus the nut garnish!) would make a tasty choice.
If nuts are not a problem for your holiday crew, then this Passover flourless chocolate cake recipe might make a perfect dessert for your Seder. Enjoy!
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Chocolate Almond Flour Cake
- 1/2 cup unsalted butter (you may substitute unsalted non dairy butter/margarine for parve/dairy free)
- 9 ounces bittersweet chocolate (use parve chocolate for dairy free)
- 1/4 cup milk (or use unsweetened almond milk for dairy free)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar, divided
- 1 1/2 cups almond flour (aka blanched almond meal)
- Powdered sugar for dusting
- Avocado oil (or melted butter - for greasing the baking pan)
- Fresh mint leaves (for garnish)
- 2 1/2 cups fresh raspberries, plus more for garnish
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon juice
- Preheat oven to 350 degrees F. Line the bottom of your cake pan with parchment paper. Grease the parchment paper and inner walls of the pan with avocado oil or melted butter. If using a springform pan (recommended), you may also want to cover the exterior lower half of the pan with a layer of foil to prevent any leakage.
- Melt the butter in a saucepan over medium heat. Cut the chocolate into large chunks and add it to the pan. Stir until melted.
- Add milk or almond milk, vanilla and salt. Stir until everything is melted together and smooth. Remove from heat. Pour chocolate mixture into a large mixing bowl.
- Separate the eggs. Using an electric mixer, beat the egg whites along with ½ cup of the sugar until soft peaks form.
- In a separate bowl, beat the egg yolks with the other ¼ cup of the sugar until the mixture turns creamy and light yellow.
- Break up any chunks in the blanched almond meal with a fork or your fingers, then fold the almond meal into the melted chocolate mixture.
- Fold egg yolk mixture into the batter.
- Fold half of the beaten egg whites into the batter, then fold the remaining egg whites until just combined. Mixture should be light and airy from the egg whites. Do not over-mix.
- Fill prepared baking pan with chocolate cake batter. Smooth the surface of the cake with a spatula or spoon.
- Place in the oven and bake the cake at 350 degrees F for 45 minutes, or until a toothpick inserted into the cake comes out clean. You can check for doneness with a temperature probe; the internal temperature should reach 200 degrees F. Once it is done baking, remove the cake from the oven and let it return to room temperature.
- Cake will deflate slightly and the top of the cake will “crackle” as it cools. Release cake from pan when it is fully cooled. If you prefer a cold dessert, chill cake in the refrigerator overnight.
- Combine raspberries, sugar and lemon juice in a food processor and puree ingredients together.
- Strain mixture into a bowl through a fine mesh sieve, pressing down on the solid ingredients and agitating the mixture to extract as much syrupy juice as possible.
- Dispose of the solids. The syrup is your coulis.Store coulis in a sealed container in the refrigerator.
- Before serving, garnish your cake with powdered sugar, fresh raspberries, and mint leaves.
- Use a long sharp knife to cut the cake. Place each slice on a dessert plate drizzled with raspberry coulis, garnished with fresh raspberries and mint leaves.