Passover Chocolate Souffle Cake
Indulge in the decadence of Passover Chocolate Soufflé Cake, a flourless dessert that's both rich and airy, perfect for celebrating the holiday while staying gluten-free. Made with bittersweet chocolate (at least 70% cocoa) and whipped egg whites for a light, mousse-like texture, this cake is a show-stopping treat with a crackly top and fudgy center. Enhanced with kosher-for-Passover vanilla extract and a hint of kosher salt, it’s a dessert that’s as flavorful as it is elegant. With just 20 minutes of prep time and a simple double-boiler technique for melting chocolate, this cake is effortless yet impressive. Dust it with powdered sugar or serve with fresh berries or whipped cream for a stunning finish to your Passover meal.
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Ingredients
- 225 grams Bittersweet chocolate (at least 70% cocoa)
- 115 grams Unsalted butter
- 6 pieces Large eggs, separated
- 125 grams Granulated sugar
- 1 teaspoon Kosher for Passover vanilla extract
- 0.25 teaspoon Kosher salt
- 20 grams Powdered sugar (for dusting, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2
In a heatproof bowl set over simmering water (double boiler style), melt the bittersweet chocolate and butter together. Stir until smooth and glossy. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk the egg yolks with 75 grams of the granulated sugar until the mixture is pale and thick. Gently fold in the melted chocolate mixture and vanilla extract until fully combined.
Step 4
In a separate clean mixing bowl, use an electric mixer to beat the egg whites with the kosher salt until soft peaks form. Gradually add the remaining 50 grams of granulated sugar, continuing to beat until stiff, glossy peaks form.
Step 5
Using a spatula, gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two more additions, being cautious not to deflate the batter.
Step 6
Pour the batter into the prepared springform pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 7
Bake in the preheated oven for 30-35 minutes, or until the top is set and slightly cracked, and the center of the cake only jiggles slightly when shaken.
Step 8
Remove the cake from the oven and let it cool completely in the pan on a wire rack. The cake will deflate slightly as it cools, creating a beautiful cracked top.
Step 9
Once cooled, release the sides of the springform pan and transfer the cake to a serving plate. Dust with powdered sugar, if desired, before serving.
Step 10
Serve at room temperature or chilled. This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
Nutrition Facts
| Serving size | (789.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3184.1 |
| Total Fat 224.1g | 0% |
| Saturated Fat 123.3g | 0% |
| Cholesterol 1370.6mg | 0% |
| Sodium 634.9mg | 0% |
| Total Carbohydrate 249.1g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 200.6g | |
| Protein 54.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 356.9mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2047.4mg | 0% |
Source of Calories