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5 from 1 vote

Nut-free Flourless Fallen Chocolate Cake (Passover-friendly)

Servings: 8 -10
Author: Pamela, adapted from Bon Appetit

Ingredients

  • Cake:
  • 1/2 cup 1 stick unsalted butter, cut into pieces, plus more, softened, for pan
  • 3/4 cup plus 2 Tablespoons sugar divided, plus more for pan (I used 3/4 coconut sugar and 2 Tablespoons cane sugar + coconut sugar for the pan)
  • 10 ounces semisweet or bittersweet chocolate 61%-72% cacao, coarsely chopped
  • 2 Tablespoons unrefined olive oil or avocado oil
  • 6 large eggs at room temperature: 2 whole and 4 separated
  • 2 Tablespoons natural unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon sea salt
  • Whipped cream:
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons unbleached cane sugar
  • 1/2 teaspoon pure vanilla extract
  • Optional garnish:
  • Cocoa powder and chocolate shavings I do this with a vegetable peeler on a chocolate bar

Instructions

  • Preheat oven to 350°F.
  • Grease a 9" springform pan with butter and dust with coconut sugar, tapping out any excess.
  • Combine chocolate, oil, and butter pieces in a large heatproof bowl. Place the bowl over a saucepan of simmering water and melt, stirring often. Remove bowl from saucepan and set aside.
  • Add the yolks to a medium bowl and add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 whole eggs and whisk until mixture is smooth. Slowly whisk yolk mixture into chocolate mixture and combine well.
  • Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually add remaining 1/2 cup sugar; beat until firm peaks form.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
  • Bake the cake until the top is puffed and cracked and the center is no longer mushy, about 40 minutes. Be careful not to overbake the cake.
  • Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater.
  • When ready to serve, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. Using a spatula, carefully fill the sunken center of the cake with the whipped cream, spreading decoratively. Sprinkle the top lightly with cocoa powder and chocolate shavings, if desired. Run the tip of a knife around the edge of the cake, carefully remove the side of the pan, and serve.

Notes

To make a dairy-free version of this cake, sub a good quality vegan butter like Miyoko's Creamery (although it's not nut-free, so use Earth Balance as a 2nd choice) for the dairy butter. And make a whipped coconut cream (search my site for a recipe) in place of the regular whipped cream.