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Flourless Chocolate Nut Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Janet Matz

Flourless Chocolate Nut Cake Recipe

Perfect for Passover, this moist, light cake gets its body from egg whites and nuts. Chocolate-espresso glaze adds another dimension of flavor.

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directions on our blog

At a glance

10" round tube cake
Nutrition information


Choose your measure:


  • 10 large eggs, at room temperature, separated
  • 3 ounces unsweetened baking chocolate
  • 1/2 cup chocolate chips
  • heaping 1/4 teaspoon salt
  • 2/3 cup granulated sugar, to mix with the egg yolks
  • 2 cups diced pecans or almonds, finely ground; OR 2 cups pecan meal or almond flour
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar, to mix with the egg whites


  • 1 cup chocolate chips
  • 1 tablespoon butter
  • 1 teaspoon espresso powder
  • 3 tablespoons heavy cream


  1. Lightly grease a 10" tube pan or angel food pan. For best results, cut a piece of parchment or waxed paper to fit the bottom of the pan, and grease the paper. Preheat the oven to 350°F.
  2. Separate the room-temperature eggs, putting the whites and yolks in separate large bowls.
  3. Melt the two chocolates together, stirring till smooth, and set aside.
  4. Beat the egg yolks till smooth and lemon-yellow. Add the salt and 2/3 cup sugar, and beat again till thickened and lightened in color.
  5. Stir in the melted chocolate.
  6. Stir in the nuts. They should be processed as fine as possible; they'll probably be a bit pasty.
  7. Beat the egg whites and vanilla till foamy.
  8. With the beater going, sprinkle in the 1/4 cup sugar, beating till soft peaks form.
  9. With the mixer at low speed, gradually fold the whites into the yolk mixture, mixing gently till no streaks show.
  10. Spoon the mixture into the prepared pan.
  11. Bake the cake for 35 to 40 minutes, till a cake tester inserted into the center comes out clean. Remove it from the oven, and set it on a rack. Loosen the edges, and let it cool in the pan for 1 hour. Loosen the edges again.
  12. Invert the cake onto the rack, and prepare the glaze.
  13. To make the glaze, combine all of the ingredients in a microwave-safe bowl or saucepan, and heat till the chips are very soft. Stir till smooth.
  14. If the glaze isn't pourable, add more cream to thin it out. Pour over the cake. It's OK if the cake is still warm when you glaze it.
  15. Yield: 10" cake, about 16 servings.

Nutrition Information

  • Serving Size 82g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 300
  • Calories from Fat 200
  • Total Fat 22g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 120mg
  • Sodium 85mg
  • Total Carbohydrate 26g
  • Dietary Fiber 4g
  • Sugars 20g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.