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If the Chocolate Lava Cake is too much last minute preparation for you, here is another decadent chocolate option for your Passover dinner. It isn’t exactly a 5 minute a day recipe, but it can be done ahead and leave you to relax with your friends and family on Passover. It is rich layers of Flourless Chocolate-Almond cake and glossy chocolate ganache.
I created this cake for my “Weekend Baker” post on the Cooking Channel blog and you can find the recipe and detailed instructions by clicking here!
Enjoy and Happy Passover!
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I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. I studied pastry at the CIA, worked in restaurants, write cookbooks and now you can also find my creations on the Cooking Channel, Fine Cooking Magazine, General Mills, Cooking Club Magazine and Breadin5.com. 
Gorgeous and delicious, I’m sure. I have a recipe for one using rice flour that’s been on my list. Not too sure if I could achieve this perfection!
Hey Kellypea,
It is really very easy and so tasty!
I look forward to seeing your rice flour cake.
Cheers, Zoë
Wow, that is absolutely gorgeous! The chocolate looks smooth and creamy as well, yum!
zoe zoe zoe. the blackberries on top make it just perfect. i adore flourless choco cakes. never thought of using blackberries to top off. fabulous girl!
What a gorgeous looking cake for Passover!
This looks even more amazing! It just gets more and more tasty over here.
just lovely… and your photos are fantastic.
I am definitely making this! I have seen the wonderful recipe and instructions. Thank you for sharing. Indeed. A very beautiful torte and so delicious. I am already in heaven just looking at it.
It truly was a perfect and amazing..!
I wish you could see me gasping when the page opened and I saw the gorgeous photo!
The recipe looks really easy. Can I make almond meal by blanching almonds and then grinding them?
I was able to get 2 sticks of Passover margarine, they were hard to get. I got them on a trip to a larger city. But the almond meal and non-dairy creamer–3 cups of it–isn’t going to be possible. I live over a hundred miles away from any stores that sell it. I think I’ll have to make everything dairy later in the week. I’ll have to try this next year.
You’re making me wish I had cable tv! Thanks for posting this recipe for us.
Judy
How would this cake taste with substitute Passover confectioners sugar–sugar and potato starch (instead of cornstarch?)
Hi Zoe,
I’m not sure how it would taste, I have heard of the sub, but never tried it. This is what I found:
“Mock” Confectioner’s Sugar for Passover
1/3 cup plus 2 tablespoons potato starch
2/3 cup superfine white sugar
1. Pulse together in a food processor (about 2 minutes) to combine.
2. Sprinkle on top of your favorite Passover dessert for decoration
Yield: 1 cup plus 2 tablespoons (18 tablespoons)
Here’s what I do have:
–16oz Kineret non dairy whipped topping (makes 100TBSP whipped)
–16 oz Kineret non dairy coffee whitener (I think almond flavor, it’s defrosting in outside fridge) 28TBSP (1.75 cups). Some has to be saved for coffee for Monday eve. So I could make 1/2 the ganache recipe.
–big bag of slivered almonds
–Passover chocolate chips, several bags. –Not nearly 1/4 of the talent you have in cutting the cake so neatly!!!
So, if I am able to make it, I will probably grind the almonds till just before they clump. I could melt some of the chocolate chips and mix it with whipped topping, maybe.
I was thinking of using the ganache for the layers and then the confectioners sugar sub on top. After all, potato starch is a thickener, like corn starch….
What do you think?
Judy
Zoe,
I am in AWE of your patience in making sure everything is “just so!”
Zoe,
I’ve decided to make this later in the week, when I have more time and all the utensils I need. I can use butter and I’ll buy heavy cream , and I will have what I need to make it.
THANKS! I let everyone on the HBin5 list know of your wonderful recipes
Hi Judy,
Enjoy your Passover and the desserts you make. Let me know when you decide to make this cake, it is really wonderful, but better saved for an easier time!
Thanks, Zoë
Hi Zoe,
I tried making ganache this morning with the Kineret coffee whitener and chocolate chips. I did 6 oz chips and 1/2cup whitener. It all melted well, but seemed a bit thin. I added about 1-2 tsp potato starch, and it thickened up nicely! So that’s something to add to my “bakers Passover tool kit.”
It poured nicely over some brownies I made (foil pan), and it’s getting cold in the fridge. I don’t think I can pipe the ganache around a cake like yours, it isn’t thick enough.
I think I have enough chips left, and I’ll put the rest of the ingredients on the shopping list for later today.
Have a wonderful Passover. Are you going to make pistachio macaroons with rosewater for your family?
Judy
PS–the ganache tasted really good–we licked the bowl and spoon! Give it a try sometime, it’s sweeter than cream.
This desert was a smashing success with the G-clan! Everyone raved, divine and delish!
Hey Jody,
That is fantastic! Thank you so much for giving it a try. Happy Passover!
Cheers, Zoë
Thanks. It reminded me the Swedish almond torte.
This is an amazing dessert and impressed the hell out of the 20 people at the seder to which it was brought on Monday night. I had to pull it together in 2 hours, which meant that the ganache did not set properly for transit, but no one except me cared. It is so very rich that a very small piece sufficed.
I also did the caramel matzoh crunch you suggested. I’ve got the cookbook from which it came, which suggested 3/4 cup of chocolate chips and I added some more to that. It set up very quickly in the freezer, so I recommend it when time is short.
Thanks so much for both recipes.
How did I miss this. One of the most decadent Passover desserts I’ve seen this year. Gorgeous!!