Flourless Pecan Chocolate Cake A Perfect Passover Cake

In 2005, I moved to Israel and discovered a beautiful tradition in my family. Every year, during Passover, we gather for a special dinner where each family member contributes a dish. I took on the role of dessert and side dishes. However, Passover’s dietary restrictions, which exclude flour, presented a unique challenge for dessert. After some thought, I decided to try a flourless chocolate cake. It was a hit! Since then, I’ve made it a tradition to prepare this cake every Passover. Over the years, it has become known as “Veena’s Passover Chocolate Cake” and is eagerly anticipated by my family. This dessert has not only become a favorite but also a cherished part of our Passover celebrations, adding a sweet touch to our annual gatherings. A flourless cake is a type of cake that is made without using any wheat flour. Instead of flour, these cakes often use ground nuts (such as almonds or pecans), chocolate, or other ingredients to provide structure and texture. Flourless cakes are popular among those with gluten intolerance or celiac disease, as well as those looking for a denser, more decadent cake. These cakes can be rich and moist, with a texture that is different from traditional cakes but equally delicious. This chocolate pecan cake is a rich and indulgent dessert that combines the flavors of chocolate and pecans. The cake is typically made with a base of chocolate cake batter, which may include ingredients like cocoa powder, melted chocolate, and coffee for added richness. Ground pecans are then mixed into the batter, adding a crunchy texture and nutty flavor to the cake. After baking, the cake is often topped with a chocolate glaze or ganache for extra decadence. Some recipes may also include pecans in the glaze or as a garnish. The result is a moist and flavorful cake that is perfect for chocolate and nut lovers alike. The recipe is adapted from one of my favorite cookbooks, ‘ Best Ever Baking: Over 200 Irresistable Recipes for Cakes, Pies, Muffins, Tarts, Buns, Breads and Cookies by Carole Clements (2000) Paperback If you are making this for Passover/Pesach, make sure all the other ingredients in the list, including chocolate and sugar, are kosher for Passover. (Kasher le Pesach)

Step-by-step: Pecan chocolate flourless cake

Preheat your oven to 350°F (175°C). Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Grease the parchment paper as well. Wrap the outside of the cake pan with aluminum foil to prevent water from seeping in.

In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring occasionally. Once melted and smooth, remove from heat and let cool slightly. In a large bowl, add the whole eggs and a pinch of salt. Using a hand mixer or stand mixer, beat the eggs until light and frothy, about 3-4 minutes. Gradually add the sugar to the whipped eggs, beating until thick and pale in color. Stir in the melted chocolate mixture, ground pecans, brewed coffee, and vanilla extract until well combined.

Place the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. Carefully transfer the roasting pan to the preheated oven and bake the cake for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Remove the cake from the water bath and let it cool in the pan for 10 minutes.

For the chocolate glaze, melt the chocolate with butter and honey in a double boiler or microwave-safe bowl. Dip the pecans partially in chocolate pecans and leave to set on parchment paper in the fridge for a while. Pour the chocolate glaze over the cooled cake while still in the pan. Decorate the top of the cake with chocolate-coated pecans or regular pecans. Leave the glaze to set at room temperature for a few hours or in the fridge for the chocolate to set. When ready to serve, unmold the cake from the springform pan and transfer to a serving platter.

How to make homemade ground pecans

Place pecan on a baking tray and toast them in the oven for about 10 mins. Remove and let cool completely. Set aside 8 to 10 pecans for the final decoration.Pro tip – Choose similar size pecans for the tops as these will be coated with chocolate. I like to use small size pecans. I think they look pretty. Place the rest of the pecans in a food processor along with a few tablespoons of sugar (approximately 4 tbsp).Pro tip – The pecans must be cooled when processing. Otherwise, you will make pecan butter, not pecan meal. Grind to a fine powder. Use a pulsing motion to prevent the pecans from releasing oil.Pro tip – The reason we add some sugar from the recipe is to prevent the pecans from releasing oil. Oily pecan meal will make a greasy cake.

Creative variations

Chocolate Orange Cake: Add orange zest to the batter and use orange-flavored chocolate for a chocolate orange flavor combination. Nutella Swirl Cake: Swirl Nutella into the batter before baking for a decadent hazelnut-chocolate flavor. Salted Caramel Drizzle: Drizzle the cooled cake with homemade or store-bought salted caramel sauce for a sweet and salty contrast. Spiced Chocolate Cake: Add a pinch of cinnamon, nutmeg, and cayenne pepper to the batter for a spiced chocolate kick. Berry Compote Topping: Serve the cake with a mixed berry compote for a fruity contrast to the rich chocolate flavor. Espresso Glaze: Add a shot of espresso to the chocolate glaze for a mocha-flavored glaze. Coconut Chocolate Cake: Fold shredded coconut into the batter for a tropical twist on the classic recipe. Almond Joy Cake: Add chopped almonds and shredded coconut to the batter and top the cake with a chocolate glaze and more almonds and coconut.

Creative ways to serve the flourless pecan chocolate cake:

Sundae Stack: Cut the cake into small cubes and layer them in a glass with vanilla ice cream, whipped cream, and chocolate sauce for a decadent sundae. Trifle Twist: Cut the cake into cubes and layer them in a trifle dish with layers of chocolate mousse, whipped cream, and chopped nuts for a stunning dessert. Cake Pops: Crumble the cake and mix it with cream cheese frosting to form cake pops. Dip the cake pops in chocolate and sprinkle with chopped pecans for a bite-sized treat. Molten Lava Cakes: Bake the cake batter in individual ramekins and serve them warm with a scoop of vanilla ice cream for a gooey, chocolatey dessert. Layered Parfait: Layer crumbled cake with whipped cream and chocolate sauce in a glass for a quick and easy dessert parfait.

Flourless Chocolate Birthday Cake Flourless Chocolate Cake Gluten-Free Chocolate Cake Recipe (Video Recipe) Rice Flour Sugar Cookies – Gluten-Free Creme Caramel Apricot Flan Creme Brulee, Blackberry Panna Cotta See all gluten-free recipes