This post has been updated to add new photos and more recipe tips.
This flourless chocolate cake with Nutella is the perfect Passover dessert. It’s made with Nutella and chocolate for the perfect amount of hazelnut and chocolate flavor. It has a light, smooth, and fluffy chocolatey texture. Great for chocolate lovers and your seder guests.
Flourless chocolate cakes are delicious anytime of the year, but they are especially perfect for the seder meal of Passover since they don’t contain leavened grains (no wheat flour).
Some flourless or Passover cake recipes swap all-purpose flour for wheat flour substitutes like almond flour or matzo cake meal, which can be heavy. This cake however is the classic flourless chocolate cake, using no flour alternatives. This gluten free flourless chocolate cake recipe is also great for people with celiac disease who can’t have flour.
Jump to:
Why You'll Love This Recipe
- Flourless, so it's perfect for Passover.
- Has the perfect amount of hazelnut and chocolate flavor.
- It’s gluten free.
- It's so chocolatey but not heavy, so you'll want to serve it year-round for dinner parties and celebrations.
Dana's note: This is a great cake for a Passover meal, Shabbat, or any dinner party or holiday where you want to wow your guests with chocolate cake. My Italian uncle loves this recipe and requests it for his birthday, Father's Day, and other holidays all year long. His teenaged granddaughter, Emma, is now the designated baker in the family, and this is her signature cake.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Eggs - You will need 6 large eggs, separated into whites and yolks.
- Semisweet chocolate - I like Baker’s squares, Scharffen Berger semisweet chocolate baking bars, or Ghirardelli semisweet chocolate baking bars for this. For Baker’s chocolate, you will need 3 ½ squares. For Scharffen Berger chocolate you will need 2 scored sections of the chocolate baking bar. The Ghirardelli bars are 4 ounces, so they are the closest in size to the 3-½ ounces needed for this recipe.
- Nutella - Alternatively, you can substitute for any hazelnut spread. Nutella is made with soy lecithin. If that's not something you eat during Passover, you can substitute with another chocolate or chocolate hazelnut spread like Hashahar H'aole Special Cocoa Spread (parve and kosher for Passover). I found it at a local kosher market. Many online kosher markets carry it as well. Another brand that works well in this recipe is Justin's Chocolate Hazelnut Butter.
- Instant espresso powder - This should be available in the coffee section at the grocery store. You can substitute for an equal amount of coffee granules.
- Fine sea salt - For baking I like to use Baleine fine sea salt. Fine salt distributes better throughout a batter than a coarse salt does. The natural salt has a clean taste and is not harsh like table salt can be.
- Butter - I usually buy unsalted butter and then add the amount of salt appropriate for the the recipe. It's easier to control the amount of salt this way.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeFor this recipe you will need 3 mixing bowls
- ONE: Microwaveable bowl for chocolate.
- TWO: Large bowl for egg yolks.
- THREE: The bowl of a stand mixer for egg whites
STEP ONE: PREP. Separate eggs into whites and yolks. It is easier to separate eggs when cold. Then sit aside, because egg whites gain more volume when beaten at room temperature.
Line a 9-inch springform pan with parchment paper, or instead grease the pan with butter or nonstick cooking spray and lightly dust with cocoa powder to prevent sticking.
Place the oven rack on the second level from the bottom and preheat the oven to 350°F (175°C). If using a convection oven, lower the temperature by about 12 degrees F.
STEP TWO: CHOCOLATE. Place chocolate and butter in the heat proof bowl and heat in the microwave at 50% power in 30 second intervals, stirring after each, until all the chocolate melts and is smooth. Do not overcook.
Alternatively, the chocolate mixture can be melted in a double boiler over the stove over low heat, however this will take longer.
While the chocolate mixture is still warm, stir in the Nutella, espresso powder, vanilla, and salt into the melted chocolate. Mix with a whisk until fully incorporated. The Nutella should completely melt.
STEP THREE: YOLKS. In the yolk bowl, whisk the yolks and sugar together until well combined. Then combine chocolate mixture into the yolk bowl. Whisk until well combined.
STEP FOUR: EGG WHITES. In the egg whites bowl, beat the egg whites in a stand mixer or with a hand mixer on medium speed until soft peaks form. The peaks should be between soft and stiff, but not dry.
Gently fold the beaten egg whites into the chocolate and yolk mixture together with a large rubber spatula. Use as few strokes as necessary in order to fully incorporate. If a few stubborn clumps of egg whites remain, then whisk the batter a few quick times to finish the incorporation.
STEP FIVE: BAKE. Pour batter into the prepared pan. Bake cake for 25-30 minutes. If your springform leaks, place a piece of aluminum foil under the pan in the oven for the first 5 minutes of baking, then remove.
The top of the cake will puff at the end of baking. The cake is done when a toothpick inserted in the center comes out clean. Also, when the cake is ready, the cake outer edge starts to pull away from the side of the pan. Jiggle the pan slightly, if the center sways more than the rest of the cake, it is not ready. However the cake should not be completely solid when finished.
As the cake cools, it will crack on the surface and deflate substantially.
STEP SIX: DECORATE. Once cool, remove the cake from the springform. Dust the cake with confectioners’ sugar for decoration. A simple way to decorate the cake top is to dust with a sprinkling of powdered sugar.
If you want to take it up a notch, use a stencil or doily to make a pattern with the powdered sugar. The best way to do it is to hold the stencil/doily down flat against the cake with one hand, and then sprinkle the powdered sugar over the holes with the other hand. If the stencil is too high above the cake, the pattern gets blurry. Sprinkle with a sugar shaker or a small hand-held colander with powdered sugar. Fill the stencil holes with sugar. It works even better with two people- one person holds down the stencil with both hands, and the other person sprinkles the sugar over the stencil.
Once you finish sprinkling the sugar, you need to put your hands on each side of the stencil and then lift straight up so that you don't smear the design. You can practice on a colored plate until you feel ready to do it on the real thing.
Top Tips
- It is easier to separate eggs when cold.
- Egg whites get better volume when beaten at room temperature.
- If using a convection oven, lower the temperature by about 12 degrees F.
Equipment
- Glass mixing bowl set
- Stand mixer with a whisk attachment, or electric hand mixer with bowl
- 9 inch springform pan
- Parchment paper
- Silicone spatula
Storage and Reheating
How to store: You can keep this cake tightly covered at room temperature for a few days.
How to freeze: To freeze this cake, cover tightly, and freeze for up to 3 months. You can defrost it in the refrigerator overnight before serving.
What to serve with flourless chocolate cake
You can serve the cake as is, with fresh berries, or a dollop of whipped cream.
Other dishes that go with a Passover seder dinner
Frequently Asked Questions
Traditionally, only unleavened foods are eaten during Passover. This means that cakes made with regular wheat flour will be avoided. Desserts like this flourless chocolate cake are perfect since they don’t contain any flour, but are still beautiful and delicious desserts.
You can make this cake a day ahead of time. Store in an airtight container at room temperature.
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Recipe
Passover Flourless Chocolate Cake with Nutella
Equipment
- Microwave-safe bowl
Ingredients
- Cocoa powder and butter to grease the pan
- 6 large eggs separated into whites and yolks
- 3 ½ ounces semisweet chocolate chopped
- 1 ¾ sticks of butter (14 tablespoons) cut into pieces
- ¾ cup Nutella scant cup, sub any chocolate hazelnut spread
- 1 teaspoon instant espresso powder or coffee granules
- 1 teaspoon real vanilla extract
- ¼ teaspoon sea salt
- ½ cup granulated white sugar
- Powdered sugar to decorate
Instructions
- Separate eggs into whites and yolks.
- Line a 9-inch springform pan with parchment paper, or alternatively grease the pan with butter or nonstick cooking spray and lightly dust with cocoa powder to prevent sticking. Tap pan upside down to remove excess cocoa powder.
- Place the oven rack on the second level from the bottom and preheat the oven to 350°F (175°C). If using a convection oven, lower the temperature by about 12 degrees F.
- Place chocolate and butter in the heat proof bowl and heat in the microwave at 50% power in 30 second intervals, stirring after each, until all the chocolate melts and is smooth. Do not overcook.
- While the chocolate mixture is still warm, stir in the Nutella, espresso powder, vanilla, and salt into the melted chocolate. Mix with a whisk until fully incorporated. The Nutella should completely melt.
- In the yolk bowl, whisk the yolks and sugar together until well combined. Then combine chocolate mixture into the yolk bowl. Whisk until well combined.
- In the egg whites bowl, beat the egg whites in a stand mixer or with a hand mixer on medium speed until soft peaks form. The peaks should be between soft and stiff, but not dry.
- Gently fold the beaten egg whites into the chocolate and yolk mixture together with a large silicone spatula. Use as few strokes as necessary to fully incorporate. If a few stubborn clumps of egg whites remain, whisk the batter a few quick times to finish the incorporation.
- Pour batter into the prepared pan. Bake cake for 25-30 minutes. If your springform leaks, place a piece of aluminum foil under the pan in the oven for the first 5 minutes of baking, then remove.
- The top of the cake will puff at the end of baking. The cake is done when a toothpick inserted in the center comes out clean. Also, when the cake is ready, the cake outer edge starts to pull away from the side of the pan. Jiggle the pan slightly, if the center sways more than the rest of the cake, it is not ready. However the cake should not be completely solid when finished.
- As the cake cools, it will crack on the surface and deflate substantially.
- Once cool, you can remove the cake from the springform. Dust the cake with confectioners’ sugar for decoration. You can serve as is, with fresh berries, or a dollop of whipped cream.
Notes
- Nutella is made with soy lecithin. If that's not something you eat during Passover, you can substitute with another chocolate or chocolate hazelnut spread like Hashahar H'aole Special Cocoa Spread (parve and kosher for Passover). I found it at a local kosher market. Many online kosher markets carry it as well. Another brand that works well in this recipe is Justin's Chocolate Hazelnut Butter.
- I like Baker’s squares, Scharffen Berger semisweet chocolate baking bars, or Ghirardelli semisweet chocolate baking bars for this. For Baker’s chocolate, you will need 3 ½ squares. For Scharffen Berger chocolate you will need 2 scored sections of the chocolate baking bar. The Ghirardelli bars are 4 ounces, so they are the closest in size to the 3-½ ounces needed for this recipe.
- It is easier to separate eggs when cold.
- Egg whites get better volume when beaten at room temperature.
- If using a convection oven, lower the temperature by about 12 degrees F.
- The chocolate mixture can be melted in a double boiler over the stove over low. heat, however this will take longer.
Yana R says
the flavour was fabulous! Texture us good too, but our cake tuned out really ugly and lumpy, esp. around the perimeter. ended up using a cookie cutter and serve it as heart shaped mini cakes 🙂
will definitely make again - won't use the parchment paper probably.
THANK YOU
Dana says
Sorry to hear that the surface did not come out as you expected. If the perimeter seemed too dry, try baking a few minutes less. However, the perimeter is usually higher than the rest of the cake. The surface can be crackly. Sifting powdered sugar across the top looks decorative and should cover up the appearance of the top, so consider that for another time. I do like your idea of turning the cake into heart shaped mini cakes- a clever and attractive solution.
Stella says
I made this cake tonight as it's my first time experience seder this coming Thursday. I baked the cake for 30 min but it was still jiggly on top so I baked it for an additional 20 min. The cake came out pretty solid and it looked great. But I cut into it after it cooled and the bottom still looked raw. Is there supposed to be a thin layer on the bottom that looks jelly like?
Dana says
Hi, usually the cake does not have a thin, jelly-like layer on the bottom. However, I have had the cake where the center was not quite firm, probably like what you are talking about, and it still tastes really good. It's just a bit more like chocolate fudge. In such a case, it would be optimal to bake the cake about 5 minutes longer, but not essential. Given that you baked the cake quite a while, I would use an oven thermometer to see if your oven is properly calibrated. Maybe your oven was not hot enough. It's good that you followed the visual cues and baked the cake longer than stated- good job! I hope you enjoy the cake.
Chris says
I’ve been making the first Seder for about 30 years now. I’ve made many flourless chocolate cakes, but for the first time - this year I’ll be using your recipe for Flourless Chocolate Nutella cake. I really appreciate the help found I. your first paragraph about using 3 separate bowls and what goes in which bowl. This is the kind of recipe I LOVE to make. I’ll get back to you with commentary on the finished product (I hope to even get a taste of it myself!). Thank you.
Gutt Yom Tov
Dana says
I think it’s fun to add something new to the lineup. It keeps things interesting. Make sure you cut a piece for yourself. Enjoy.
Diana says
Favorite cake in my house!
Dana says
So glad to hear. Thanks for letting me know.
Melissa Bunis says
can you make the cake a few days in advance?
Dana says
You can make the cake 1 day before and once cooled, store on the counter in a cake holder or wrapped well with tented foil plus plastic wrap. Take care as the top is a little bit delicate.
Rin says
Hi! I just made this cake for a co-worker's birthday (she can't eat wheat) and it was a big hit. Genius that I am, I did not have a springform pan, so I used 2 8-inch cake pans which produced two thin layers that I spread a little bit of nutella in between. It still turned out great and I had lots of requests for the recipe, so thank you!
FoodieGoesHealthy says
I'm glad the recipe was such a success for you. Thank you for sharing that the recipe also works in cake pans-- good to know.
Chocolate Wine says
Yummy.....! love that cake looking to try it out.
FoodieGoesHealthy says
Hope you like it. Several of my friends made this cake too and got raves.
Susan says
I'm in agreement with all the previous comments, Nutella makes for a very good day!! Now, please forgive me if this is a rude question, but, what are those beautiful plates you have on your table? I'm green with envy!
FoodieGoesHealthy says
Susan, the spring flower china plates are a discontinued pattern by Royal Worchester. I'm in love with antique china too.
[email protected] says
I'm with Susan ... anything with nutella is DELISH!
FoodieGoesHealthy says
Deena and Susan- thanks for stopping by. You are so right-- Nutella is good with everything. I'm going to try it on matzo this year.
Kim B says
This recipe sounds amazing. I can't wait to try it. We are thinking of doing a Seder at my friend Michelle's house for all the friends we have who have never experienced one. I will definitely want to bring this!
(BTW, how is Jody???)
FoodieGoesHealthy says
Hi Kim- I think this recipe is perfect for you since you are into baking. Let me know how your Seder turns out if you have it. PS- the Jody in the story is a mom at my kid's school. The Jodi you know is well; I recently had lunch with her. I'll tell her you asked about her. She's the same, only decade(s) older.
Kimberley Diamond Burkovich says
Thanks! I am pulling the recipe now for Friday's Seder. Also making the chicken stock for matzoh ball soup. My grandmother would be proud.
FoodieGoesHealthy says
Kim, Yum! Hope you enjoy your seder and cooking for it.
danna says
Everything looks great. i can't wait to try some new recipes!
FoodieGoesHealthy says
Danna, thanks for checking out the recipes. Let me know when you are ready for a guest post.
susan says
wow - cake + nutella = yum yum!!