• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    5 from 5 reviews

    Flourless Pistachio Chocolate Cake

    By Alanna Taylor-Tobin on Apr 18, 2011 (updated Apr 7, 2025) / 16 Comments Jump to Recipe

    This flourless pistachio chocolate cake is made with pistachios, egg whites, unsweetened chocolate, and sugar. It's naturally free of gluten and dairy, and it doesn't contain any leavening so it's suitable as a passover dessert. The texture is both light and rich thanks to whipped egg whites and lots of ground nuts and chocolate.

    slice of delicious pistachio chocolate torte

    Like this chocolate hazelnut torte, this gooey, rich chocolate pistachio cake makes an ideal dessert for a Passover seder, since it's naturally free of leavening, flour, and dairy.

    Ah, Passover; the most morbid of Jewish holidays. The name refers to God's slaughtering of non-Jewish first-born sons as a final warning to the Egyptians to free the slaves. The Jews were instructed to paint their doorways with blood from a sacrificial lamb so that God would know to 'passover' their homes and spare their children.

    chocolate bar
    Pharaoh released the slaves and they fled in a hurry, without time to sit around waiting for their bread to rise, so they baked it flat. During Passover, to remember and honor our ancestors, good Jews abstain from eating anything made with yeast, baking powder or baking soda, and the only wheat one can consume must come via kosher matzo, those flat, cardboard-flavorless crackers sold in square boxes. (Pastry chefs are, uh, exempt from this.)

    pistachios
    Speaking of hardships and tragedies, let me tell you about one Passover seder with my family.

    Since all this morbidity may put one off eating (even more so than foods representing things like tears, mortar, and bitterness), we are forced to sit around the dinner table for hours recounting the story, singing, washing our hands, etc., until we are practically dead from hunger. Then we are finally permitted a bowl or two of matzo ball soup, and some chicken.

    pistachio and chocolate in a blender
    If all of this sounds like not-so-much fun, there are two redeeming parts of Passover:

    1) Flourless chocolate cakes
    2) The drinking of much wine during the (loooooooong) ceremonial dinner

    dry ingredients in a blender
    One year, a large portion of my family crammed ourselves into the tiny Berkeley kitchen of my half sister's mom and her partner. Jay and I walked in late and opened up the one bottle of wine we had brought, and when that was consumed (in about 5 seconds flat) all eyes turned to the only other libation on the table: two bottles of Manischewitz, the sticky-sweet concord grape wine that 12-year-old Jew-kids (like myself) love, but grown-up palettes deride.

    The rest of the night comprised the longest Passover ever; many of us were traumatized and never went back.

    wet ingredients being poured into a bowl
    For Thanksgiving that year, Jay and I stuck several bottles of wine in the car, just in case. When we entered my brother's Berkeley home, we rejoiced to see the wooden counter practically buckling under the weight of dozens of wine bottles.My cousin pulled me aside and whispered, 'We have more in the car, you know, just in case.' I greeted my brother, who confided that he had a whole other case waiting to be opened up if needed.

    whisk
    Being a bad Jew, the real reason I baked this torte is that I had a bunch of egg whites needing to be used up after last week's ice cream and tart (which both used lots of yolks).

    ingredients mixed in a bowl
    Egg whites will keep in the fridge for up to a couple of weeks, or they can be frozen for several months. Being a custard fiend, I often have at least one mournful jar of whites in the house.Since I dislike meringue anything, fear macarons, and abstain from buttercream and white cakes, my favorite way to use up whites is in dense, nutty confections, such as financiers. When I saw the stunning photo of this torte in Alice Medrich's Pure Dessert, I made it almost instantly. It contains only ground (not melted) unsweetened chocolate, nuts, sugar, salt, egg whites, and a touch of cream of tartar (used here not as a leavener, but as an acid to stabilize the meringue - if you are a stickler, you can omit it) and comes together quickly with the use of a food processor and electric mixer.

    top down shot of torte pre baking
    Ms. Medrich tests her recipes rigorously - I didn't change it at all, except for swapping out the almonds for pistachios that I needed to use up. Sadly, their color didn't come through in the final cake, and the chocolate flavor is so strong, that almonds, walnuts, hazels or pecans could easily go in their place.

    pistachio chocolate torte before baking
    Like Passover, this torte is not for the faint of heart. It seems light at first, but sneaks up on you with its deep, dark richness. A dollop of whipped cream acts as the perfect counterbalance. And a glass of wine wouldn't hurt, either.

    torte with powder
    Of course, this torte needn't be reserved for (or even associated with) any holiday in particular.But it is a handy recipe to have at one's disposal to prevent those pesky egg whites from being passed over.

    slice of torte being cut
    Happy Pesach!

    slice of pistachio chocolate torte on a plate

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 5 reviews

    Flourless Pistachio Chocolate Cake

    Print Recipe Pin Recipe
    This flourless pistachio chocolate cake is made with pistachios, egg whites, unsweetened chocolate, and sugar. It's naturally free of gluten and dairy, and it doesn't contain any leavening so it's suitable as a passover dessert.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 5 minutes minutes
    Servings: 10 servings.

    Ingredients

    • 1 cup whole, raw pistachios (see headnote), plus extra chopped pistachios for garnish (5 ounces)
    • 7 ounces unsweetened chocolate, roughly chopped (see headnote)
    • 1 cup sugar (divided use) (7 ounces)
    • 1/8 teaspoon salt
    • 7 large egg whites (1 cup / 8 ounces)
    • 1/4 teaspoon cream of tartar
    • powdered sugar or cocoa powder, for dusting
    • sweetened whipped cream, for serving (optional)
    Prevent your screen from going dark

    Instructions

    • Position a rack in the lower third of the oven and preheat to 350º. Grease a 9" springform pan and line the bottom with a round of parchment paper.
    • Spread the nuts on a small baking sheet and toast lightly in the oven until fragrant, about 10 minutes. Let cool completely (spread on a plate and stick in the fridge to speed this up - do not grind hot nuts with the chocolate and sugar or it will melt the chocolate).
    • In a food processor, whizz together the thoroughly cooled nuts, the chocolate, the salt and half of the sugar until finely ground but not powdered. Set aside.
    • In the bowl of a stand mixer fitted with the whisk attachment (or with electric beaters, or with a whisk and your brute strength) beat the egg whites with the cream of tartar on medium-high speed until foamy. Still whipping, slowly add in the remaining 1/2 cup of sugar. Continue whipping until soft peaks form (i.e., when you lift the whisk out and hold it upside-down, a peak will flop over; see photo in post, above). Immediately but gently fold in 1/3 of the chocolate mixture using a large, rubber spatula, until mostly combined. Fold in half the remaining chocolate mixture, then the rest, until incorporated, and no large clumps of either nuts or egg white remain.
    • Spread the batter evenly into the prepared pan. Bake until the torte is puffed, golden brown, and a toothpick inserted comes out clean, or smeared with a bit of melted chocolate, 30 - 35 minutes.
    • Remove from the oven, and let cool completely on a cooling rack. Remove the sides from the pan, and invert the cake onto the rack, remove the parchment, and then re-invert it onto a serving plate.
    • Dust with powdered sugar or cocoa, and serve with whipped cream and chopped pistachios, if desired.

    Notes

    Adapted from Claudia Roden's torta di mandorle e cioccolata in her Book of Jewish Food, via Alice Medrich's Pure Dessert
    Since this recipe contains few ingredients, use a high-quality unsweetened chocolate; Scharffenberger and Valrhona are two excellent brands. For the nuts, you can use almonds or hazels in place of the pistachios; walnuts or pecans would probably work, too. The cream of tartar here is used not as a leavener, but as an acid to stabilize the egg white meringue; if making this for a kosher Passover, you can omit the cream of tartar.
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 258kcalCarbohydrates: 29gProtein: 7gFat: 16gSaturated Fat: 7gSodium: 69mgPotassium: 337mgFiber: 4gSugar: 21gVitamin A: 50IUVitamin C: 0.7mgCalcium: 34mgIron: 3.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Gluten-FreeGrain-FreeChocolate
    « Fresh Mint Chip Ice Cream
    Lentil Walnut Vegan Pâté »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Shannon says

      April 19, 2011 at 5:09 pm

      Delicious! My friend was just asking if I knew of any great Passover desserts (other than chocolate covered matzo). I love the addition of pistachios!

      Reply
      • Alanna says

        May 03, 2013 at 4:44 pm

        Thanks, Shannon! So glad you liked it!

        Reply
    2. Matt says

      May 03, 2011 at 3:37 pm

      OMG girl ... Gentile though I am, this cake is spectacular.

      Reply
      • Alanna says

        May 03, 2013 at 4:45 pm

        Aw, thanks, Matt!

        Reply
    3. alanna says

      May 03, 2011 at 4:43 pm

      So glad you folks like it!

      Reply
    4. Meredith says

      May 03, 2013 at 10:44 am

      'Like Passover, this torte is not for the faint of heart.' ahhh haha SUCH a good line. this looks amazing! I am definitely not waiting until next passover to test it out :).

      Reply
      • Alanna says

        May 03, 2013 at 4:50 pm

        Thanks, Meredith! I hope you love it. I'm loving your site!

        Reply
    5. Harriet Cramer says

      March 31, 2016 at 7:54 am

      This looks wonderful! Do you think it could be made ahead and frozen?

      Reply
      • Alanna says

        March 31, 2016 at 1:48 pm

        Not sure how well that would work, but it's worth a shot? LMK if you give it a go. :)

        Reply
    6. Jen Hydrick says

      April 15, 2020 at 11:10 pm

      Perhaps a ridiculous question, but I'm looking to make a flourless chocolate cake (of sorts) for my best friend's birthday. The catch is that she's allergic to sugar. Do you think substituting maple sugar (not maple syrup) would work here? I am guessing that the sugar provides sweetness but also some structure. Thank you for considering! (And no worries if you're not up for this sort of speculation. ;)

      Reply
      • Alanna says

        April 16, 2020 at 6:46 pm

        Not ridiculous at all! That's so *sweet* of you (haha) to accommodate your friend. I think maple sugar would be a perfect substitute. Please let me know if you try it!

        Reply
    7. Shelby says

      November 29, 2021 at 10:39 am

      We made this torte with toasted pecans. It was so rich and delicious, it is definitely a recipe I will make again and again.

      Reply
    8. Shelby says

      November 29, 2021 at 10:45 am

      I forgot to mention that we chose this recipe because we needed to make a gluten free, chocolate dessert to top off a very rich dinner. This recipe exceeded all out expectations and every cook there asked for the recipe.

      Reply
      • Alanna says

        November 30, 2021 at 5:24 pm

        Aw I'm so glad you all liked it and that it worked well with toasted pecans. That sounds delicious!

        Reply
    9. Trish says

      March 22, 2023 at 7:31 am

      Hi Alanna,
      This looks wonderful and I look forward to trying it. Am wondering if I can substitute pistachio flour for the raw pistachios and, if so, how much please? From the comments I’ve read it sounds like a keeper!

      Reply
      • Alanna Taylor-Tobin says

        March 22, 2023 at 10:38 am

        Hi Trish! I think that should work great. I would try using 5 ounces (same amount as for the nuts). Please let me know how you like it! :)

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.