- Prepare Equipment
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. Do not grease the sides. Clean mixing bowls thoroughly to ensure no traces of fat.
- Separate Eggs
Carefully separate eggs, placing whites in one large bowl and yolks in another. Eggs separate best when cold, but should be at room temperature for beating.
- Beat Egg Whites
Beat egg whites with salt until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form. Don't overbeat or the cake will be dry.
- Mix Wet Ingredients
Beat egg yolks with remaining sugar until pale and thick. Add coffee and vanilla extract.
- Combine Dry Ingredients
Sift together cocoa powder and potato starch. Double sifting ensures no lumps.
- Create Batter
Fold dry ingredients into yolk mixture. Gradually fold in egg whites in three additions. Maintain as much air as possible.
- Bake
Pour into prepared pan. Bake for 45-50 minutes until a toothpick comes out clean.
- Cool
Cool in pan for 10 minutes, then release sides and cool completely. Cake will sink slightly - this is normal.
- Calories:180 kcal
- Protein:5 g
- Total Fat:4 g
- Saturated Fat:1.5 g
- Unsaturated Fat:2.5 g
- Total Carbs:32 g
- Sugar:24 g
- Fiber:2 g
- Sodium:85 mg
Discover the ultimate Passover dessert that combines centuries of Jewish tradition with modern chocolate decadence. This flourless chocolate sponge cake has graced Seder tables for generations, offering a perfect balance of rich cocoa and delicate texture. Dating back to Eastern European Jewish communities, this recipe has evolved to become a beloved Passover staple.
The cake’s uniquely light and airy texture comes from carefully separated eggs and potato starch, making it both kosher for Passover and gluten-free. The deep chocolate flavor is complemented by subtle notes of vanilla and a hint of coffee, creating a sophisticated dessert that’s both traditional and contemporary.
Perfect for Passover celebrations, year-round kosher gatherings, or anyone seeking a delicious gluten-free chocolate cake that doesn’t compromise on taste or texture.
