Comments on: Flourless Chocolate-Almond Torte for Passover

By: Carter Campbell

Carter Campbell — Sat, 21 Jun 2025 02:00:49 +0000

I made this for my work colleagues, 2 of which are gluten intolerant. Everyone in the office loved it! Several asked for the recipe.

By: MIRIAM MARCIANO

MIRIAM MARCIANO — Tue, 19 Dec 2023 22:19:29 +0000

Oh may god! This recipe is amazing. It’s the best chocolate cake I ever had. I made it once about 10 years ago. I lost the recipe soon after that. So, I was thinking about a desert for Christmas Eve and this cake came to my mind. I googled all kind of chocolate cake recipe command til I saw the picture and I new for sure it was what I was looking for. Im very excited to make it again. It’s worth the almond meal price here in Brazil.

By: Judy

Judy — Mon, 09 Apr 2018 23:47:26 +0000

Finally, 7 years later, I made this cake! It’s been on my wish list that long.

It’s a wonderful cake. We love every bite.

I kept it at 3 layers—I was nervous about the moving around of the layers to make it a cube. I put a simple syrup on the rectangle before putting it in fridge at that stopping point. The ganache thickened in fridge overnight, so I applied it like icing.

My old posts of not being able to get ingredients in our former small town are a blast from the past!

Excellent treat. YUM YUM!! Thank you, Zoe!!! You are awesome for making sure the ingredients would be right for Passover.

By: Govanni

Govanni — Thu, 16 Jun 2016 16:32:46 +0000

Use butter instead of margarine. Margarine contains hydrogenated fats from soy, palm oil and so.

By: zoe

zoe — Wed, 27 Apr 2016 04:26:19 +0000

In reply to JB.

Hi Jb,

I’m so glad you tried it and enjoyed it! Thank you for letting me know.

Cheers, Zoë

By: JB

JB — Wed, 27 Apr 2016 01:27:21 +0000

In reply to zoe. Thanks! Turned out yummy!

By: zoe

zoe — Sat, 23 Apr 2016 16:24:27 +0000

In reply to JB.

Hi JB,

Sorry, forgot that detail. You should add it with the sugar. It will be a lovely addition.

Enjoy, Zoë

By: JB

JB — Sat, 23 Apr 2016 15:40:04 +0000

In reply to zoe. At what point do I add the zest in? Would you recommend doing that, or not?

By: zoe

zoe — Sat, 23 Apr 2016 14:50:52 +0000

In reply to JB.

Hi JB,

I would use about 1 to 2 teaspoons of zest, so you get a hint, but it’s not over powering.

You want to use salted butter, since the margarine is salted, and use heavy cream.

Thanks, Zoë

By: JB

JB — Sat, 23 Apr 2016 13:11:09 +0000

In reply to zoe. Can you add in orange zest or anything else to give it a little extra flavoring? If so, how much and at what point would you add it? Also, if using butter and cream -- salted or unsalted butter? And heavy cream? Do you need to adjust the amounts at all?