Getting Creative for Passover!


Cannot believe it’s been almost three months since my last post. Cue the excuses about being busy with homework, papers and my job(s). The spring semester of my sophomore year has turned out to be pretty awesome, and an even better summer is shaping up, complete with three weeks in Israel, (46 more days!) an investigative reporting conference in San Francisco and two summer jobs. For all those who still don’t have summer plans (and whose parents are nagging them to make summer plans), that literally all came together within a week. Like what I always tell my mom, it ALWAYS (usually) comes together in the end.

Anyways, I still have recipes stockpiled in my mental list of posts I need to write up on here, but I am passing over those (haha, Passover) at the moment to highlight this wonderful flourless chocolate cake.

Passover food in general gets a bad rap, but the way I view it, with a little time and creativity, you can bake desserts that are slightly above mediocre. Only kidding. This cake was awesome, in addition to this cake and this cake that I made last year. The ingredients are fairly standard, only substituting kosher for Passover almond flour for regular flour. Whipped egg whites give the cake a light airiness.

Almond flour seems to be similar enough to ‘regular’ flour that this cake doesn’t ‘taste like Passover.’ Yes, Passover food has a distinct taste, and it pretty much all tastes the same. It’s kind of like a big game of how many ways can we disguise/repurpose matzah to make it into something that sort of tastes like something else.

Ah well, there’s always gefilte fish, which is awesome.

Flourless Chocolate Passover Cake


  • 8 ounces chopped bittersweet chocolate
  • 4 ounces (1 stick) butter, cubed
  • 1 cup almond flour
  • 2/3 cup granulated sugar, divided use
  • 5 eggs at room temperature
  • Zest from one orange or lemon (optional)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter/spray a 9-inch springform (cheesecake) pan or a cake pan with a removable bottom for this recipe, because the cake is too delicate to remove otherwise.
  3. Start by combining the chopped chocolate and the cubed butter in a microwave-safe bowl. Microwave it in 30-second increments, stirring after every 30 seconds so the chocolate doesn’t overheat.
  4. Once the chocolate and butter are completely melted together, set it aside to cool to room temperature while you prepare the rest of the cake.
  5. Separate the room temperature eggs, putting the yolks in one large bowl and the whites in a large mixing bowl.
  6. Add 1/3 cup of the granulated sugar to the bowl of yolks, and vigorously whisk them together until the yolks are thickened and pale yellow. If you have a hand mixer, you can mix them on medium speed instead, but there’s nothing wrong with burning a few extra calories and doing this step by hand.
  7. Carefully fold the cooled, melted chocolate into the yolks.The idea is to keep the light texture of the yolks, so stir gently.
  8. Add the almond flour and the citrus zest, if you’re using it, t to the chocolate bowl, and stir those in as well.
  9. Start beating the egg whites in a mixer fitted with a whisk attachment on medium-high speeds. Once they have started to hold soft peaks, gradually stream in the remaining 1/3 cup of granulated sugar and continue beating them until they hold firm peaks.
  10. Be careful not to overbeat the egg whites. They should have a lot of volume and hold their peaks well, but still have a soft, supple texture.
  11. Gently fold 1/3 of the beaten egg whites into the bowl of chocolate. This is called “the sacrifice” and it helps lighten the chocolate mixture so that the rest of the whites blend in easily and keep their airy texture in the finished cake. Once the whites are folded in, add the rest of the whites in two batches, again stirring gently.
  12. Scrape the cake into the prepared pan and smooth it into an even layer.
  13. Bake the cake at 350 degrees F for 35-40 minutes, just until it’s dry on top and has juuuust started to show a crack or two. (I prefer 35 minutes for a fudgier cake.) Let the cake cool completely at room temperature before unmolding it.
  14. Recipe from:
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Enjoy! And Happy Passover!