I haven't tasted it, but this recipe from a famous bakery here in CT was just in the paper:

Here is a link that might be useful: David Glass Truffle Cake recipe

I have made this one to rave reviews. I have also made one other, which had a ganache in addition to raspberry coulis, and will see if I can dig up the recipe, which I gave to both DDs and have now "misfiled" on a defunct computer.

Here is a link that might be useful: Yes, I bought a Nordstrom cookbook

This post was edited by kitchendetective on Mon, Mar 11, 13 at 11:00

I've made this cake a few times. One that Jessica shared back a few years.

Recipe calls for using a springform pan, but I like it made in mini bundt pans.

FLourless chocolate torte
=========================
From Jessica

Chocolate Espresso Torte for Passover
1 cup butter or margarine
1 cup sugar + 1 Tbsp. sugar
1 cup espresso + 2 Tbsp. espresso **
16 oz. semisweet chocolate (large package)
6 eggs, plus
6 egg yolks
confectioner's sugar (garnish)
NOTE: can use margarine
**brewed espresso or very strong coffee

Preheat oven to 325 degrees. Grease 9 spring form pan. Place wax paper on bottom of pan.
Grease and flour (use Passover cake meal to dust the pan); set aside. Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolves. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.

Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be kosher for passover)

IMPORTANT: this cake is rich and has no flour. It is almost as creamy as cheesecake.
You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn't. It MUST go in the refrigerator at least for 12 hours; SO MAKE AHEAD OF TIME.

The Bete Noir on epicurious is fantastic but it really needs an excellent chocolate and a lot of it. If you need to keep it kosher for Passover I wouldn't waste my time making this as the Kp chocolate is not that great.

Cooking light has a baked chocolate mouse cake that I thought was pretty good.

http://www.cookinglight.com/cooking-101/techniques/how-to-make-baked-chocolate-mousse-00412000078680/

I have a fantastic one, but need to get to my computer to post. It's easy and always perfect!

Passover Flourless Chocolate Torte

Makes 10 servings:

8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used
chips)
1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine --BUTTER IS FINE
8 large egg yolks
1 C. plus 1/3 C. sugar
5 large egg whites

paper doily
fresh raspberries (optional)
raspberry sauce (see recipe)

Preheat oven to 350 degrees F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.

Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.

Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room
temperature.)

Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.)

Raspberry Sauce:
2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar

Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated)

I have made the Chocolate flourless cake from KingArthurFlour.com and is spectacularly delicious . I melted the choco chips, from trader joe's, in the mwave. I dont know how to link.

I 've also majorly enjoyed the flourless choc confection from epicurious. I can recommend both of these.