Passover chocolate cake
Serves: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Passover chocolate cake
Recipe by Daniel Alt
'This chocolate cake is a recipe I’ve adapted from my mum – it’s simple to make, and because it’s flourless, it’s perfect for Passover,' says chef Daniel
Serves: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
344Kcal
Fat
22gr
Saturates
13gr
Carbs
30gr
Sugars
25gr
Fibre
1gr
Protein
5gr
Salt
0.3gr
Daniel Alt
Daniel grew up in Israel and did his culinary training in Tel Aviv. Since arriving in the UK, he has worked at Nobu, Jamie Oliver’s Fifteen and Ottolenghi. He is now head chef at The Barbary and The Barbary Next Door in London’s Covent Garden
See more of Daniel Alt’s recipes
Daniel Alt
Daniel grew up in Israel and did his culinary training in Tel Aviv. Since arriving in the UK, he has worked at Nobu, Jamie Oliver’s Fifteen and Ottolenghi. He is now head chef at The Barbary and The Barbary Next Door in London’s Covent Garden
See more of Daniel Alt’s recipes
Ingredients
- 200g dark chocolate (at least 60% cocoa solids), chopped
- 100g butter, plus extra to grease
- 50ml whole milk
- 5 medium eggs, separated
- 100g caster sugar
- 65g cornflour
For the chocolate ganache
- 125ml double cream
- 125g dark chocolate, finely chopped
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3½. Grease a 20cm square cake tin and line with baking paper.
- Melt the chocolate with the butter, milk and a pinch of salt in a saucepan over a very low heat until glossy and smooth, stirring regularly to prevent the chocolate from splitting; cool.
- Whisk the egg yolks with 50g of the sugar on a high speed for about 2 minutes or until the mixture starts to thicken and become paler in colour. Whisk in the cornflour until incorporated and then stir in the cooled chocolate mixture and set aside.
- Whisk the egg whites with clean beaters in a large bowl until they form soft peaks then add the remaining sugar gradually until glossy stiff peaks are formed.
- Fold the egg whites into the chocolate mix in two or three batches to keep as much air in the mixture as possible.
- Pour the mixture into the prepared tin. Bake for 35-40 minutes; it should be set but remain moist. Transfer the tin to a cooling rack and cool to room temperature before removing the cake from the tin.
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For the ganache, bring the cream to a gentle simmer in a small pan. Place the chocolate in a medium mixing bowl and pour in the warm cream; stir until the chocolate has completely melted. Pour over the cake and use a palette knife to swirl evenly over the top of the cake.To storeBest eaten on the day of baking, but leftovers will keep for up to 2 days in an airtight container in the fridge.
