Flourless Chocolate Cake with Macaroon Crust

 

Are you tired of the same dry sponge cake with berries and non-dairy whipping cream for your Passover dessert? Try this quick and delicious Flourless Chocolate Cake; your guests will be thrilled they stayed for dessert!

This Flourless Chocolate Cake can be served for Passover or any occasion. Since it’s extremely rich, one cake makes 16 servings. Be sure to bring to room temperature before serving!…….

Flourless Chocolate Cake with Macaroon Pecan Crust with Raspberry Coulis

Ingredients:

Cake:
  • 1 cup pecans (your favorite or a blend)
  • 24 small coconut macaroons (I used Manischewitz)
  • 8 oz (2 sticks) unsalted butter or Pareve margarine
  • 16 oz. semi-sweet chocolate
  • 1/4 cup *Sabra Chocolate Orange liqueur
  • 8 whole eggs
  • 1/2 cup sugar
Raspberry Coulis:
  • 2 cups fresh raspberries, or 1 (10 oz) pkg frozen, thawed and drained
  • 1/4 cup fine sugar
  • 1/4 cup orange juice
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Sabra Chocolate Orange Liqueur

Directions:

1. Preheat oven to 325F degrees 2. For Crust: In a food processor, blend nuts and macaroons until finely chopped. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Press mixture onto entire bottom of pan to insure crust is firmly in place. 3. For Cake: In a saucepan, melt butter, when hot, add chocolate. Using a wooden spoon, stir continuously until chocolate is smooth, add liqueur and blend. 4. In a large bowl, whip the eggs and sugar until doubled in volume. 5. When chocolate mixture is fully melted, incorporate it slowly to egg mixture and blend well. 6. Pour batter into prepared springform pan. Bake for 30 minutes or until center no longer wiggles. Remove from oven and let cook at room temperature. Place cake in refrigerator. Thirty (30) minutes prior to serving remove from refrigerator and allow to get to room temperature. 7. For Coulis: Place berries, sugar, orange and lemon juice in a blender - puree until smooth. Strain through a fine mesh sieve into a glass bowl, discarding the seeds. Stir in the liqueur, taste, and adjust sugar if necessary.
8. Place in a squirt bottle and decorate plate and cake as desired.
  Serve with berries and Raspberry Coulis. *Note: You could also use a coffee liqueur and if not keeping Passover - Kahlua will work as well. Enjoy!!!

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17 comments

  1. Looks like an all around winner Vicki for Passover, Easter, Spring ………….. I can think of a zillion special occasions that this would be perfect for. Fabulous, just plain old fabulous!

    • It is delicious and perfect for any occasion. It works perfect for Passover without using any flour or corn syrup that many omit from their diets during this time.

      I know your family and friends will enjoy this dessert if you try it. Thanks for your comments.

  2. This flour less cake has my name written all over it. I do not want to share with anyone who so ever. With fresh berries on top, chocolate in the center and macaroon pecan crust as the base, this cake sounds incredibly magical, I must say.

    • It is delicious! It’s very rich so you won’t need a big slice but so good and moist. If you aren’t concerned about using the Passover ingredients then feel free to use Kahlua or other coffee or orange or even raspberry liqueur where both are listed.

      Your guests will love this. Add a little whipped cream or non-dairy whipped cream and that’s yummy too. Glad you like it.

  3. This is such an amazing cake Vicki!

  4. I’m drooling here! What a delicious cake and I do love the macaroon crust!

  5. This is such a rich and decadent chocolate cake. I say it’s perfect for not just passover but any time, especially with guests and gatherings. 🙂

  6. Wow!
    A rich and decadent cake. Have to try this recipe. It will be a huge hit at my place.

  7. I love flourless chocolate desserts! The macaroon crust sounds like such a delicious combination with the chocolate too.

  8. Great looking cake! So pretty, and I’ll bet it’ packed with flavor. Really good food styling – the plate looks gorgeous!

  9. !!!! This is such a wonderful idea. I tried to think if I ever had macaroons crust with chocolate cake, but I don’t think I haven’t! WOW being a macaroon fan, this cake is my wish list for my birthday cake! I LOVE IT!! Sometimes words cannot express well…. I’m drooling here.

  10. I have never made this before. The raspberry coulis and this wonderful cake oozes with taste! Delicious!! And adding coconut macarons is brilliant!

  11. Hi Vicki! All the tech things I’m currently dealing with have left me with a huge chocolate craving. Your cake would surely satisfy! So it’s great for Passover and to get you through stressful situations:) Thanks for sharing!

  12. I too love flourless baked goods. Your chocolate cake must have tasted heavenly with the macaroon crust!

  13. This looks amazing. Is it possible to omit the nuts?

  14. What a lovely chocolate cake, Vicki. I love how it’s flourless and it does look so rich and decadent. Great to have dessert that can feed 16 as well xx

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