Dana Slatkin

Ottolenghi’s Flourless Chocolate Cake

Flourless Chocolate Cake 1If you had stopped by last week, you would have seen me sprawled out on my kitchen floor, surrounded by stacks of cookbooks and festooned with sticky note flags. I was collecting recipes for next week’s big Passover feast, and the perfect dessert was eluding me.

As holiday meals go, the Seder is an especially demanding one, requiring a long list of dietary do’s and don’ts, enough courses to accompany four glasses of wine, and an abundance of crowd-pleasing food. By the time dessert is finally served, everyone is hankering for a transcendent finale.

I kept flipping back to this recipe from a cookbook that has come through meal after meal, Ottolenghi: The Cookbook. Though I’ve never been to any of the four wildly popular market/restaurants in London, the flavors of Yotam Ottolenghi’s imaginative veggie-heavy cuisine float right off the pages.

Chocolate Cake 2So, too, did this cake, which, after testing it twice, was just the slice of heaven I was looking for. Using the best quality chocolate (a combination of bittersweet and dark) and sufficiently frothing the egg whites (It takes longer than you think.) will ensure all proper decadence. Ottolenghi’s genius twist is that part of the batter gets held back and baked at the end, resulting in a top layer so light and fudgy it will leave your guests with the sweet thought that our collective story definitely has a happy ending.


For more fail-proof Passover recipes, try my Fluffy Matzah Balls, Perfect Zucchini-Potato Latkes, Seared Fish with Simple Tomato-Herb Sauce, Poached Pears with Chocolate Ganache, and Flourless Fig and Walnut Torte.

This month’s cooking contest is all about artichokes — send in your favorite recipe now!

Photo credit: tastespotting.com

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  1. Tarini says:

    Could you explain how the first cake will be affected in the second round of baking for the top layer?

  2. Susan says:

    What is sweetened cocoa?

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