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Rich Flourless Chocolate Almond Torte for Passover

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✓ Pesach-friendly. Look for a Pesach hechsher on: chocolate, margarine, vanilla, extracts, cocoa. Pesach recipes and menu planner

Dairy (Milchig)

This flourless chocolate almond torte is rich, moist and elegant, made with dark chocolate, ground almonds, eggs, sugar and a little potato starch. It’s a favorite Seder dessert that improves after a day.

Why It Works

Ground almonds replace flour, giving the torte a moist, tender crumb. Melt the chocolate with the fat, beat the eggs with sugar until thick and pale for lift, then fold everything together gently. Bake until set at the edges with a slightly soft center, and dust with cocoa to serve.

Kosher Notes

Made with butter, the torte is dairy; made with margarine, it’s pareve and can follow a meat Seder meal. For Passover, use chocolate, potato starch, cocoa and margarine certified kosher for Passover. Note that many margarines contain kitniyot, so Ashkenazim should check the label.

Storing

Keep covered at room temperature for 3 days or refrigerated for a week. Serve with berries.

Rich Flourless Chocolate Almond Torte for Passover
This rich, flourless chocolate almond torte delivers the perfect ending to your Passover seder with its fudgy texture and deep chocolate flavor.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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