Flourless Chocolate Cake

This year for Passover, I was tasked with making the flourless desserts. I also rescued the chickens from being roasted upside down, but that’s a story for another day. Let’s just say that sometimes it’s a good thing I can be overly cautious and observant. Good one, mom.



I decided to make Pavlova, and because I tend to go a bit overboard when it comes to baking and serving people, I also made a flourless chocolate cake. Flourless chocolate cakes are wonderful, because they require few ingredients, come together quickly, but result in serious decadence. They are probably one of the few desserts that appear as though you have slaved over them all day, but really take no time at all to come together.



Chocolate, butter, salt, eggs, sugar are all you need. A little melting, a bit of blending, and some pouring, and then baking. That’s it! The really fun part is getting to decorate them.



They will rise and then fall, giving them a rustic look, so I love to top a flourless cake with ganache, or whipped cream, or powdered sugar. Fresh berries are always nice with a flourless chocolate cake, and they look beautiful, too!



I really enjoyed making this cake, and it was so delicious! Everyone really enjoyed it, and it was so fun to share with family at the end of a great meal.




Flourless Chocolate Cake

This decadent chocolate dessert is a simple, yet elegant crowd pleaser, perfect to serve to dinner guests. This rich, chocolate dessert is perfectly complimented with a mountain of fresh berries on top, and a dusting of powdered sugar.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to bake at 350 degrees.
  2. In a small saucepan over low heat, or double boiler, melt the chocolate and butter.
  3. Remove the chocolate and butter from the heat.
  4. In a large mixing bowl, or stand mixer, blend the salt, eggs, maple sugar, and coffee extract.
  5. Liberally grease a 9 inch springform pan, and place on a baking sheet.
  6. Slowly add the melted chocolate mixture to the eggs and sugar, blending after each addition of chocolate.
  7. Once your batter is smooth and creamy, pour into your prepared cake pan, and bake for 1 hour, or until a toothpick inserted comes out clean.
  8. Allow the cake to cool completely, then carefully run a knife along the edge of the cake before releasing the springform pan.
  9. Place your cake on a cake stand, and allow to cool completely.
  10. Pour chocolate ganache over the cake, and once it has set, top with fresh berries and a dusting of powdered sugar.
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