This One-Bowl Double Chocolate Torte is super simple to make, and is the best flourless, gluten-free, Kosher for Passover cake I’ve ever had.
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How to Make a One-Bowl Double Chocolate Torte
After a long Seder meal and several glasses of wine, I always want a sweet bite, but it has to be worth it, you know? My goal was to create a rich but light, super chocolate-y torte (cake) that didn’t have any butter or…matzoh meal. I’m sorry, it’s just not my favorite. Instead, I add a few tablespoons of Bob’s Red Mill tapioca starch that you can find in the organic sections of most grocery stores, and it works perfectly. I do take one extra step to beat the eggs and sugar until they’re fluffy and pale. This creates the irresistible crackly top and chewy edges that we all love on brownies! This is real, people.
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Ingredients
- eggs – for all of my recipes I use large AA organic eggs. Better yet, try to find some fresh local eggs. Their yolks should be bright orange, and they add incomparable richness to any bake.
- tapioca flour – Tapioca flour is made from the crushed pulp of the cassava root, a woody shrub native to South America and the Caribbean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking. I add a few tablespoons of Bob’s Red Mill tapioca starch that you can find in the organic sections of most grocery stores, and it works perfectly.
- chopped dark chocolate – This is the star of our gluten free chocolate cake! I love using really high quality dark chocolate like Valrhona, Guittard, or Sharffen Berger.
- sugar – In this recipe, I use granulated sugar. I love going with Domino Golden Sugar because it’s less processed than regular sugar and has notes of caramel/molasses flavor.
- ground instant coffee/espresso powder – Instant coffee or ground espresso powder is a staple ingredient in my baking pantry! I add it to most of my chocolate recipes because the coffee actually enhances the deep flavor of the dark chocolate, and makes it tastes richer.
- pure vanilla extract – I only use pure vanilla extract in my bakes. Some of my favorite vanilla extracts are from Madagascar and Mexico. I get that vanilla is a more expensive ingredient, but it’s totally worth the investment for the real rich vanilla flavor.
How to serve Double Chocolate Torte
You could TOTALLY serve this Gluten Free Cake on its own, but I piled mine high with gorgeous fresh berries, then drizzled some store-bought caramel, and finished with a sprinkle of Maldon sea salt. This is a recipe you’ll make over and over, and it’s not just for Passover. This is a gluten free DREAM!
How to Store
This One-Bowl Double Chocolate Torte can be stored in an airtight container or wrapped in plastic wrap for up to 3 days at room temperature. You can also freeze a portion or all of the cake once it has cooled completely. Just be sure to wrap it really well in plastic wrap so that it doesn’t get “freezer burn.”
Substitutions
Since this is a gluten free cake, I don’t suggest altering the chemistry of the cake by reducing the sugar or the number of eggs or chocolate. Those are the building blocks of the cake, and you’ll likely end up with a really different end product. That being said, you can definitely add to the cake! It would be great to fold in about a cup of chopped nuts, toasted coconut, chocolate chips, or swirl in some raw tahini paste or peanut butter.
I can’t wait for you all to make this recipe for your families and friends. They will be impressed, I assure you! If you post a pic of this recipe, or any other from the blog, remember to tag your Instagram pics with @lions.bread #lionsbread so I can see!
– LeAnne
Have you tried this recipe and loved it? Please rate the recipe and leave a comment below!
One-Bowl Double Chocolate Torte | Gluten Free + Kosher For Passover
The only gluten-free Kosher for Passover Chocolate Torte recipe you'll ever need - super simple and so fudge-y and rich!
Ingredients
- 1 ¼ cups chopped dark chocolate 255 g
- 7 tablespoons coconut oil 90 g
- 3 large organic eggs, plus one egg yolk
- 1 cup sugar 200 g
- 1 teaspoon ground instant coffee or espresso
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup unsweetened cocoa powder 33 g
- 3 tablespoons tapioca starch 30 g
- ½ teaspoon kosher salt
- 3 cups fresh berries strawberries, blueberries, and blackberries
- ½ cup caramel sauce optional
- Maldon sea salt for finishing
Instructions
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line the pan with a circular piece of parchment paper, and spray the paper lightly with nonstick spray as well.
In a small pan, combine the coconut oil, chocolate chips, and espresso powder. Heat over medium heat until the oil and chocolate are melted, whisking occasionally. Remove from heat, and set aside to cool slightly.
In a medium-sized bowl, add the eggs and egg yolk. With a hand held electric mixer, beat on medium speed until the eggs are frothy. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes until the mixture is pale yellow and doubled in size.
Add the melted chocolate and coconut oil, vanilla extract, and almond extract to the bowl, and stir gently on the lowest speed to to combine. Add the tapioca starch, unsweetened cocoa powder, and salt to the bowl. Fold in gently with a spatula until just combined, being careful not to deflate. Pour the batter into the prepared pan, and bake for 28-30 minutes, or until a toothpick comes out with moist crumbs.
When you remove the torte from the oven, run a knife around the edge to prevent any sticking. Let cool on a baking rack until completely cool. Remove springform ring, and top with fresh berries. To serve, drizzle with caramel sauce and sprinkle flakey sea salt on top.
The post one Bowl Chocolate Torte first appeared on Lion’s Bread Blog.
Danielle says
Making this for the Seder! Looks perfect!
LeAnne says
Yayyy! I hope you love it as much as I do xoxo 🙂