Flourless Chocolate Cayenne Cake

Published by Amy Becker on March 25, 2014

I promised you chocolate cake and here it is! Gluten Free Flourless Chocolate Cayenne Cake with a subtle kick!

Passover desserts are kind of, meh, for lack of a better word. Macaroons, unnaturally bright jelly fruit, various cakes made from matzo. Shudder. But there has to be a better way! Oh there is, my friend, there is. And it’s glorious.

This cake is surprisingly simple to make- seven ingredients, one bowl, lots of butter. Chocolate. What’s not to love? And a nod to the spicy cocoa flavor so popular in Texas. (We add hot sauce to everything here. Just try to stop us!) Sweet and spicy. Just like me!

The best part about this cake? You can make it all year long! And you’ll actually want to, unlike matzo cake. Top it with kosher for Passover powdered sugar or whipped cream. And flourless = gluten free = more people can eat cake = happy.

Flourless Chocolate Cayenne Cake

This rich, fudgy cake is the perfect gluten-free treat for chocolate lovers. It’s also traditional for the Jewish holiday of Passover.

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Prep Time 15

Cook Time 40

Servings

Ingredients

½ cup unsalted butter plus more for greasing pan
1 cup cocoa powder plus more for dusting pan
1 cup Imperial Sugar Granulated Sugar
1 tsp vanilla extract
¼ tsp salt
½ tsp cayenne
3 large eggs beaten
Imperial Sugar Confectioners Powdered Sugar for garnish

Instructions

Preheat oven to 300 degrees F.
Grease an 8-inch or 9-inch round cake pan with butter and dust with cocoa powder.
In a medium saucepan over low heat, melt butter. Remove from heat and stir in cocoa powder, sugar, vanilla, salt and cayenne. Then stir in eggs.
Pour into pan and bake for 30-40 minutes. Let cool in the pan for 10 minutes and finish cooling on a wire rack. Garnish with powdered sugar when ready to serve.