Rich Flourless Chocolate Almond Torte for Passover

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Every year when Passover rolls around, I find myself craving something chocolatey and elegant to end our seders. This flourless chocolate almond torte has become my go-to dessert, and honestly, it’s better than most regular cakes I make throughout the year. The combination of ground almonds and rich chocolate creates this incredibly moist texture that doesn’t need any flour at all.

Why This Chocolate Almond Torte Works for Passover

I first discovered this recipe when my neighbor shared her family’s version from Hungary. Her grandmother apparently made it every Passover in the 1940s, using whatever chocolate she could find. The beauty of this torte lies in its simplicity. You’re basically creating a chocolate soufflé base but baking it low and slow until it sets into something between a cake and a mousse.

The key to getting the texture just right is whipping your eggs properly and folding everything together gently. I learned this the hard way after making a few dense versions early on. You want to whip the whole eggs until they’re really pale and thick, almost like a ribbon when you lift the beaters. Then when you fold in the chocolate mixture, use a light hand. The torte will puff up beautifully in the oven, then settle as it cools into this perfectly dense, fudgy texture.

The Secret to Perfect Texture

This works beautifully for any spring celebration, not just Passover. I like serving it with fresh berries or a dollop of whipped cream if you’re doing dairy. It keeps well for several days covered in the fridge, and actually improves in flavor as it sits.

Rich Flourless Chocolate Almond Torte for Passover - Jewish recipe
Every year when Passover rolls around, I find myself craving something chocolatey and elegant to end our seders. This flourless chocolate almond torte has become my go-to dessert, and honestly, it's better than most regular cakes I make throughout the year. The combination of ground almonds and rich chocolate creates this incredibly moist texture that doesn't need any flour at all. I first discovered this recipe when my neighbor shared her family's version from Hungary. Her grandmother apparently made it every Passover in the 1940s, using whatever chocolate she could find. The beauty of this torte lies in its simplicity. You're basically creating a chocolate soufflé base but baking it low and slow until it sets into something between a cake and a mousse. The key to getting the texture just right is whipping your eggs properly and folding everything together gently. I learned this the hard way after making a few dense versions early on. You want to whip the whole eggs until they're really pale and thick, almost like a ribbon when you lift the beaters. Then when you fold in the chocolate mixture, use a light hand. The torte will puff up beautifully in the oven, then settle as it cools into this perfectly dense, fudgy texture. This works beautifully for any spring celebration, not just Passover. I like serving it with fresh berries or a dollop of whipped cream if you're doing dairy. It keeps well for several days covered in the fridge, and actually improves in flavor as it sits.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 oz dark chocolate chopped, kosher for Passover
  • 1/2 cup unsalted butter or margarine for pareve
  • 6 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 cup blanched almonds finely ground
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract or almond extract
  • 2 tablespoons potato starch kosher for Passover
  • 1 tablespoon cocoa powder for dusting, kosher for Passover

Method
 

  1. Preheat your oven to 325°F. Grease a 9-inch springform pan and dust with cocoa powder, tapping out excess.
  2. Melt the chocolate and butter in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
  3. In a large bowl, whip the eggs and sugar with an electric mixer for 5-7 minutes until very pale, thick, and tripled in volume. The mixture should form ribbons when you lift the beaters.
  4. Gently fold the melted chocolate mixture into the whipped eggs using a large spoon or spatula. Don't overmix.
  5. In a separate bowl, combine the ground almonds, salt, and potato starch. Fold this mixture into the chocolate batter along with the vanilla extract.
  6. Pour the batter into your prepared pan and smooth the top gently.
  7. Bake for 30-35 minutes until the center is just set but still slightly jiggly. The top may crack slightly, which is normal.
  8. Cool completely in the pan before removing the sides. The torte will sink as it cools, creating a lovely dense texture.
  9. Dust with additional cocoa powder before serving if desired.

Notes

Store covered at room temperature for up to 3 days or refrigerated for up to a week. Serve with fresh berries, whipped cream, or a light dusting of powdered sugar. For a pareve version, use margarine instead of butter. The torte can be made a day ahead and actually improves in flavor.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 45mg 2%
Dietary Fiber 4g 14%
Total Sugars 18g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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