Catherine's Parve Chocolate Cake Recipe

Recipe For Parve Chocolate Cake Recipe

Parve Chocolate Cake Recipe

Here is a great recipe from my friend Catherine. Here, Catherine you take over:

This flour-less cake is perfect for Passover as well as perfect for those who have celiac.

I think it would be super with your Swedish Kräm recipe Anders.  I have had so many requests for this recipe.

Ingredients are as follows:

• 10 eggs separated at room temp or slightly warmer
• 1 cup (250 ml) sugar
• 6-7 Oz (170-200 g) bitter or semisweet chocolate melted over hot water and cooled - save one square from box to shave over top
• 2 cups finely chopped but not ground pecans (walnuts would be fine) buy large halves not pieces

Separate Egg Yolks

Pour the mixture in to a spring pan.

Parve Chocolate Cake and Coffee.

Separate the egg yokes and egg whites by pouring the yoke back and forth in the two halves of the egg shell

Then beat egg whites till stiff not dry. Fold into chocolate/nut mix.


Turn into greased 10 inch spring form pan. Bake 1 hour (more or less depending on your oven) at 375°F or 190°C till center springs back when lightly touched.


Cool in pan.

For Passover: Use non-dairy topping, spread all over or mound on top, shave pieces of chocolate over top.


Also good with no topping at all


Happy Baking,

Catherine