Passover Double Chocolate Almond Torte

Passover Double Chocolate Almond Torte

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Stephanie C. 0

"A flourless chocolate torte, fudgy and rich, but kosher for Passover."
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1 h servings 399 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
  3. Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
  4. Whisk egg yolks and vanilla extract together in a large bowl.
  5. Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
  6. Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
  7. Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
  8. Spread batter evenly into prepared springform pan.
  9. Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
  10. Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
  11. Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
  12. Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..


  • Cook's Note:
  • You can also line the springform pan with aluminum foil before greasing, for easy clean-up.



Great recipe...I used macadamia nuts/roasted instead of almonds.

Absolutely delicious! I am not Jewish, but my daughter's boyfriend is. I was asked to see if I could do some nice options for Passover / Easter dinner. Made this with fresh whipped cream and Gel...

This was so amazing that my husband called me Betty Crocker and ate the last piece which I was saving for myself (and then asked me when I was making another one). So decadent and chocolate-y.....

Best flourless chocolate cake ever. Used whipped butter to make it a little lighter. Serious improvement over the Passover desserts of my youth.

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