Recipe: Rich flourless chocolate cake

A slim slice goes a long way with this gorgeous dessert cake

  • place PRE 50 mins
  • place COOK 40 - 50 mins
  • place SERVES 16
  • printicon

Even when flour is forbidden, chocolate cake is not. This is a staple recipe to always have at the ready.


  • Let egg whites stand at room temperature for 30 minutes

  • Heat oven to 180°C.

  • In a heavy saucepan, melt butter, 50g sugar and the chocolates over low heat, stirring constantly. Cool until the mixture is lukewarm.

  • In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.

  • In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into the chocolate mixture. Fold in remaining whites.

  • Pour into a greased 23cm springform tin. Place on a baking sheet and bake for 40-50 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.

  • Cool on a wire rack for 20 minutes.

  • Carefully run a knife around the edge of the tin to loosen; remove sides of tin and cool completely. Garnish with strawberries and mint if desired.

Recipe adapted from: Jewish Food: The Ultimate Cookbook (Cider Mill Press Book Publishers LLC)



4 large eggs, separated

150g butter, cubed

100g sugar, divided

170g semisweet chocolate, chopped

75g unsweetened chocolate, chopped

2 tsp vanilla extract

25g finely ground pecans, toasted

Sliced strawberries and fresh mint, for garnish (optional)

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