Chocolate Espresso Torte for Passover

Passover dessert doesn’t have to mean compromise. This flourless torte is so intensely chocolatey that nobody will notice there’s no flour because it was never needed in the first place.

A full pound of chocolate melts into butter, sugar, and espresso over a double boiler. Six whole eggs plus six extra yolks get beaten until frothy and folded in, giving the torte its structure without a grain of flour or a pinch of leavening.

It bakes until the edges crack slightly while the center stays dense and truffle-like. A simple dusting of confectioners’ sugar is all the decoration it needs.

Chef Tips

• The espresso amplifies the chocolate flavor without making it taste like coffee. Use strong brewed espresso or dissolve instant espresso powder in a tablespoon of hot water
• The edges are supposed to crack. That’s your signal it’s done. The center will still look slightly underset but firms up once chilled
• Refrigerate overnight for the cleanest slices and richest texture
• Bring to room temperature for about 20 minutes before serving so the chocolate softens and the flavors open up