Passover Flourless Chocolate Cake with Nutella
This flourless chocolate cake with Nutella is the perfect Passover dessert. It’s made with Nutella and chocolate for the perfect chocolate and hazelnut flavor. It has a light, smooth, and fluffy chocolatey texture. Great for chocolate lovers and your seder guests.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Separate eggs into whites and yolks.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
- 10
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.
- 11
As the cake cools, it will crack on the surface and deflate substantially.
- 12
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.