Flourless Chocolate Cake
125g dark chocolate
1/3 cup butter or margarine
3/4 cup sugar
3 eggs, lightly beaten
1/3 cup cocoa

Grease a 18-20cm springform pan or round pan. Line bottom with a circle of greaseproof paper. Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a half. Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed. Put in greased pan. Bake at 190C for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate. Sift some cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon

Flourless Almond and Chocolate Cake
2 tablespoons butter
2 tablespoons cocoa
1/3 cup blanched almonds
2 tablespoons sugar
3/4 cup sugar
90g dark chocolate
1/3 cup sour cream
2 egg yolks
1 teaspoon vanilla
4 teaspoons almond essence (optional)
5 egg whites
1/4 teaspoon salt
1 tablespoon toasted slivered almonds (optional)

Preheat the oven to 180°C. Generously coat a 23cm springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa - don't tap out the excess cocoa; leave it in the pan. In a food processor, combine the blanched almonds with 2 tablespoons sugar. Process until finely ground. In the top of a double boiler over barely simmering water, melt the chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth. Remove from the heat. Place the chocolate mixture in a large bowl. Add the almond mixture, sour cream, egg yolks, vanilla, almond essence, yolks, 1/3 cup of the remaining sugar, and the remaining 2 tablespoons cocoa. Stir until well-blended. Beat the egg whites and salt until frothy. Gradually add the remaining sugar, beating until stiff glossy peaks form. Stir one-quarter of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top. Bake for 30 minutes, or until the cake has risen, is dry on the top, and a wooden pick inserted in the centre comes out with a few moist crumbs. Place in the pan on a rack and cool until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Sprinkle with toasted almonds, if using.

Here's mine:

*** Recipe from Renée Ascher's kitchen ***

Flourless Chocolate Cake (Passover)

Source: Judy Lane's aunt
Servings: 8 Prep. Time: 1/2 hour
Accompaniments: Great with whipped cream, berries, or just plain dusted with powdered sugar
(9" spring pan)
Ingredients:
10 eggs separated (room temp.)
3/4 cup plus 2 Tbs. Sugar
6 oz. Bittersweet Chocolate (good quality eating chocolate Lyndtt, etc.)
2 cups walnuts finely chopped (8 ozs.)
Confectioner's sugar (for decoration)
Instructions:
Preheat oven to 350˚
Beat yokes with sugar until lemon colored and light.
Melt chocolate in double boiler (or microwave) and cool, then fold into yoke mixture.
Add walnuts.
Beat egg whites until stiff but not dry, fold into chocolate mixture.
Pour into greased cake pan.
Bake 55 minutes, test with pick.
Cool on rack.
Remove sides of pan, wrap with plastic wrap if to be kept overnight.
Decorate with confectioner's sugar through a stencil or a paper doiley.

Yo Denise

This is the one that AnnT deemed worthy for her collection, and DH has in his special recipe collection (he's a more discerning cook than I, I'm a peasant, I'll eat and enjoy anything). The kids and I think there is a tad too much coffee flavor in it... but who am I to argue with AnnT and DH? We found this while looking for a copy cat recipe for Empire Torte's flourless torte, as shown on the FoodNetwork years ago. Credit to GingerStThomas for finding it for me!

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 - KFP or Bakers sugar (garnish)

NOTE: can use margarine if good quality
** : brewed espresso or very strong coffee

Preheat oven to 325. Grease 9" springform 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.

Penina W. Freedenberg, Rockville, MD

Great! Thank you everyone. Maybe I'll be forced to test these all out. I'll have to be the guinea pig in the quest for a great chocolate dessert.

I have one, mine is a ground nut based one so it comes out more cake-like rather than mousse-like. It uses egg whites instead of separated eggs (which makes it lower fat.

This was good with the original recipe but I modified it adding spices. The extra spices make the flavor a bit more interesting - kind of like the difference between regular hot chocolate and Mexican hot chocolate.

Low-Fat Chocolate Nut Torte
adapted from Classic Home Deserts by Richard Sax

added ingredients marked with *
1/2 cup walnut pieces
1/2 cup whole almonds
1/2 cup unsweetened cocoa powder
1 cup sugar
3 tbsp vegetable oil
1 tbsp dark rum or cognac (optional - I omit)
*1/2 lemon - juice and zest
*1 tsp cinnamon
*1 tsp grated ginger (or ground ginger)
*1 tsp nutmeg
*1/4 tsp cloves
8 large egg whites
pinch salt
Confectioners' sugar for sprinkling (I sometimes omit)
9-inch springform pan

Preheat oven to 350 degrees F. Put the nuts on a baking sheet and toast about 10 minutes stirring twice - they
should be fragrant but not burnt. Let the nuts cool.

Coat the springform pan with oil lightly. Sprinkle with sugar and shake out excess.

Combine the cocoa, 3/4 cup of sugar and oil.
Put the nuts and 1/4 cup of sugar in a food processor and process until powdery but no t oily. It helps to pulse.
(My food processor instructions say to use the blade blunt side first for grinding nuts and they do come out
more powdery that way.)

Add nuts, lemon juice and zest, and spices to the cocoa mixture and stir until smooth - the batter will be quite
stiff at this point.

Beat egg whites with salt until nearly stiff.
Fold a quarter of the egg whites into the batter. Then fold in the rest being careful not to overmix.

Put the batter into the pan.

Bake until the cake is puffed and mostly set. You can test with a toothpick which should be not quite clean
when you pull it out. About 30 minutes.

Cool on a wire rack for 10 to 15 minutes. Run a knife around the edge and remove the sides of the pan. Sprinkle
top with confectioners' sugar. You can sprinkle a bit more before serving. Best served at room temperature.

You can make a Passover Confectioners' sugar substitute by whirring 1 cup sugar and 1 tbsp potato starch in a
blender or food processor to get a fine powder.

Then I used the yolks from one of these to make Orange Flan (parve with orange juice instead of milk) which
kind of defeats the point of using egg whites for low fat, but I took both to a seder and left the extra there. :^)

Not to be out done....this from someone on these forums called "leafy"..circa 1999.

RECIPE: Flourless Chocolate Torte for Natalie
Posted by leafy (fcorlett@swcp.com) on Thu, Sep 16, 99 at 10:30
This might be what you are looking for.
It is kind of like a cake textured hot fudge sauce served in slices. VERY rich
- so cut in thin slices.
Killer Chocolate Torte
2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces
1 Cup plus 2 tablespoons sugar
1 Cup plus 2 tablespoons espresso powder
16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet)
6 large eggs at room temperature
6 large egg yolks at room temperature
powdered sugar for garnish
whipped cream (optional)
Position rack in the middle of the oven and preheat to 325 degrees.
Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut
parchment or wax paper to fit sides, and, and a circular piece to fit in the
bottom of the greased pan. Smooth paper against inner surfaces.
Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over
medium low heat, stirring until the sugar dissolves.
Add chocolate and stir until mixture is smooth and chocolate is melted. Remove
from heat and cool slightly.
Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY
fold into the chocolate mixture.
Pour batter into prepared pan and place on a heavy baking sheet.
Bake in the preheated 325 degree oven until the edges puff and crack slightly
but the center is not quite set. Transfer to a rack and let cool.
Cover with foil and refrigerate overnight. to remove from pan, dip a sharp
thin knife in hot water and run it around the sides of the pan to loosen the
torte. Carefully release and remove the pan sides and the parchment. It will
have cracks in it, but this is normal.
Sprinkle lightly with powdered sugar (if desired) and cut into very thin
slices with a sharp knife dipped into hot water, taking care to wipe the knife
after each cut. Serve with whipped cream if desired. Many servings.

Follow-Up Postings:
RE: RECIPE: Flourless Chocolate Torte for Natalie
Posted by: Linda C (lindac@netins.net) on Thu, Sep 16, 99 at 12:04
Thanks leafy!! That's it!!
Linda C

I can vouch for Jessica's recipe. It is wonderful.

Here's one from Bon Appetit that's very good, oh so rich, but delicious!

Flourless Chocolate Cake with Chocolate Glaze
10 12 servings
Bon Appetit January 1999
Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
Glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves
For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

Here's another one that DH adores-

Passover Flourless Chocolate Torte

Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit!

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 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 degress 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)

Let us know which one you make!

Delicious success! Thanks everyone!

I used Jessica's recipe. (It had the simplest list of ingredients.) It came out of the oven looking a bit deflated in the center. Refrigerated it overnight. Still was a bit deflated, dusted it with powdered sugar. Everyone loved it and requested the recipe. I emailed it off this morning.

I used regular brewed coffee, not espresso. There was still a coffee component to the flavor. I thought the flavor and texture were excellent.

I noticed that the recipe lindac posted (leafy's) was almost identical, except linda's recipe called for 2 cups of butter, instead of 1. How would that change the results, I wonder?

I like Tyler Florences...Cracked Earth This freezes really well..makes great "cubes" to be drizzled with Ann T's Caramel sauce and some lightly sweetend whipped cream..cake still slightly frozen.. mmmmm...nothing is safe..lol
I've also made Nigella Lawsons Flourless brownies. Flourless Brownies
Both take a few simple ingredients and are really easy..

Glad it worked out, Denise. You couldn't have gone wrong with any of those!

(I wanted to give you some blue sugar for dusting the cake but I never found you last week...next time...)

Terri: I made a PDG Nigella Lawson almond meal and apple cake for Passover. I thought of you - no wheat!

Jessy, I made a Lemon Almond Polenta cake yesterday that I found on nigella.com. (I don't think it's her recipe, but one of the members..) It's really good.