This fudgy cake bakes quickly with just 4 ingredients. Made with almond flour, it’s great for Passover—or a year-round gluten free treat!
What You’ll Need:
1¼ cups dark or semi-sweet chocolate chips
1 cup (2 sticks) unsalted regular or dairy-free butter, melted
2 teaspoons instant coffee
1 cup granulated sugar
4 eggs
2 cups almond flour
1 tablespoon vanilla paste or extract
Pinch of kosher salt
Generous pinch of flaky sea salt for garnish
What To Do:
Preheat the oven to 350 F. Line a 9-inch springform baking pan with parchment paper and coat the pan with non-stick spray.
Place the chocolate and butter in a large heatproof bowl. Melt the chocolate and butter over a double boiler or in the microwave. If using the microwave, melt in 15 second increments, stirring in between. Stir into a glossy and uniform mixture. Stir in the instant coffee, then mix in the sugar. Incorporate almond flour and kosher salt and mix again.
Crack the eggs into the bowl and add the vanilla. Whisk well until there are no more streaks in the batter and it’s completely smooth. Pour the cake batter into the baking pan. Sprinkle over the flaky sea salt.
Bake, uncovered, until the cake is cooked to your desired consistency, 25–35 minutes (for a fudgy cake bake it closer to 25 minutes; for a firmer torte-stye consistency, bake the cake closer to 35 minutes. Let the cake cool for 10 minutes, then unmold from the springform pan.
Serve the cake with vanilla ice cream and enjoy!
About the Recipe
“This is the ultimate, most decadent dessert for your seder: almond chocolate cake! I make it all the time and have never shared the recipe. It’s kosher for Passover because it doesn’t have flour and it uses just 4 ingredients. I know this is a recipe that people will make over and over because me and my family already do!” —Arielle
Arielle Nir Mamiye is a classically trained chef, content creator, FreshDirect brand ambassador, and mother of two with a passion for sharing modern twists on traditional Mediterranean and Middle Eastern dishes. She worked in various restaurant kitchens after graduating from New York City’s Institute of Culinary Education, then found her calling as the Jewish Food Society’s culinary director, cooking and recording heirloom recipes in the kitchens of Jewish grandmas. Soon, she felt inspired to share her own family’s mix of Moroccan, Persian, and Israeli flavors—blended with her husband’s Egyptian and Syrian roots. Since sharing her first cooking video in 2023, Arielle has gained a collective following of nearly 250,000 on Instagram, Substack, TikTok, and YouTube. Her vibrant, casual-yet-impressive style attracts home cooks from all backgrounds.
