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10 Ratings
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A flourless chocolate torte, fudgy and rich, but kosher for Passover.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.

  • Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.

  • Whisk egg yolks and vanilla extract together in a large bowl.

  • Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.

  • Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.

  • Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.

  • Spread batter evenly into prepared springform pan.

  • Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.

  • Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.

  • Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.

  • Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

Cook's Note:

You can also line the springform pan with aluminum foil before greasing, for easy clean-up.

Nutrition Facts

400 calories; protein 7.2g; carbohydrates 34.4g; fat 28.6g; cholesterol 117.4mg; sodium 101mg. Full Nutrition