This Passover Chocolate Cake can also be served as brownies, making it an amazing treat for any occasion!
Ingredients Overview
*The full recipe is in the recipe card below!
Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.
Chocolate: Semisweet or bittersweet, also called dark chocolate.
Almond flour: A gluten-free flour made from finely ground almonds.
Granulated sugar: Simple fine white granulated sugar keeps these brownies moist.
Eggs: At room temperature, provide the majority of the structure in these brownies.
Salt: To balance flavors.
FAQs
9-inch springform pan (24 cm): Ideal for cutting into wedge-shaped slices. You can cut the cake into 8 to 12 slices, depending on the portion size you prefer.
Square cake pan, 8×8 inches: Perfect for making brownies. You can slice the brownies into 16 to 25 squares, depending on how big you want each piece.
Let the cake cool completely in the pan. Slice into squares or rectangles and store them in an airtight container for up to 5 days.
Yes! The cake freezes beautifully and stays fresh in the freezer for up to three months. My kids even love eating it frozen!
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Passover Chocolate Cake
Print Pin RecipeDescription
Equipment
- *Optional* Rubber spatula
Ingredients
- 7 oz (200g) dark chocolate chopped or broken into pieces
- 2 sticks (230g) unsalted butter cut into chunks
- 1 Teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (240g) almond flour
- a pinch of salt
- cooking spray
Instructions
- Preheat oven to 350°F/180°C.
- Line the baking pan with parchment paper and spray with oil.
- Melt the chocolate and butter on low heat on the stove until smooth.
- Transfer the chocolate to a large bowl, add vanilla, and mix well. Let it cool for a few minutes.
- Stir in sugar, eggs, and salt. It is important to work quickly so that the eggs do not harden from the heat of the chocolate.
- Add almond flour and mix until everything is combined.
- Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick, and that is OK.
- Bake for 25-30 minutes. Do not overbake- a toothpick stuck in the center comes out with moist chocolate crumbs.
- Cool completely to room temperature. Dust with powdered sugar if desired.
- Slice and enjoy!
wow what a great gluten free recipe
thank you
I make it all the time not just for Passover!
so excited to try this recipe!!
🙂