As the rolling hills of Tuscany bloom with the colors of spring, Tuscan Women Cook joyfully enters its 25th year, welcoming guests to an immersive experience of authentic Italian cooking, cultural exploration, and warm family traditions. Spring is a time of renewal, faith, and celebration, and this year, the season carries even greater significance as Passover and Easter fall close together, highlighting their shared themes of family, freedom, redemption, and hope.
Passover and Easter, though distinct in their observances, both center around themes of renewal and tradition, bringing families together for meaningful meals and shared stories. Passover, with its prohibition on leavened bread, inspires delightfully rich flourless desserts, while Easter embraces chocolate treats as symbols of joy and rebirth.
To honor this culinary connection, Tuscan Women Cook shares a timeless Flourless Chocolate Cake recipe. This indulgent, melt-in-your-mouth cake is perfect for both holidays—a decadent Passover-friendly dessert and a festive Easter treat that embodies the spirit of togetherness and tradition.
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Torta al Cioccolato
(Flourless Chocolate Cake)
Yield: 8 to 10 servings.
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You will find irresistible chocolate tortes and confections in pastry shops throughout Italy. In honor of the arrival of spring and family festivities that mark the season, we have created a rich Italian-style flourless cake in the tradition of Capri. It is a combination of quality bittersweet chocolate and butter. The cake is bound with eggs, sugar and superfine almond flour. Then the mixture is lightened with whipped egg whites, which give it a melting souffle-like texture.
While the cake is simple to make, there are things to keep in mind. Have all your ingredients ready before starting. This is especially important because once you whip the egg whites, you want to be ready to complete the steps necessary to mix the cake. Choose the best chocolate you can find because it is the star ingredient in this recipe. We look for bittersweet chocolate with 60 to 70% cocoa solids.
Fold in the egg whites gently, just until there are no white specks in the batter but not so much as to deflate the mixture. Serve the cake the day it is made or the next day. While it can be frozen to serve later, it is best when eaten within a day of baking.
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INGREDIENTS:
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6 ounces bittersweet chocolate
8 tablespoons (4 ounces) unsalted butter, cut into pieces
1 tablespoon honey
1 teaspoon vanilla extract or amaretto
5 eggs separated
pinch of salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 cup almond flour or finely ground almonds
Powdered sugar, as needed
Whipped cream, as needed
Grated chocolate, as needed
Preheat the oven to 325°F degrees. Butter and flour a 9-inch round cake pan. Set aside.
Place the chocolate and butter in a small bowl over simmering water. Cover the bowl and let it sit for 5-8 minutes. Remove the bowl from the heat. Remove the cover and stir the chocolate until it is smooth. Stir in the honey and vanilla. Set aside to cool slightly.
Beat the egg whites and the salt in the bowl of a mixer fitted with the whip until stiff but not dry. Scrape them into a separate mixing bowl.
Beat the egg yolks and sugar in the mixer bowl until light in color and foamy, about 3 minutes. Stir in the chocolate mixture and blend for 1 minute. Add the cornstarch and almond flour, mix just until incorporated for about 1 to 2 minutes. Scrape the bowl.
Carefully fold one third of the whipped egg whites into the chocolate mixture to lighten the batter. Then fold in the remaining egg whites. Pour the batter into the prepared pan. Smooth the surface of the batter with a spatula.
Bake the cake on the middle rack of the preheated oven for 25-20 minutes. The cake will be slightly firm but moist in the center. If the cake looks a bit underdone, that is correct. This is a moist cake, like a chocolate souffle.
Cool the cake on a wire rack for 10 minutes. Invert the cake onto a serving dish then flip the cake over. Sprinkle the cake with powdered sugar if desired.
Recipe and photo reprinted with permission of www.TuscanWomen.com
ABOUT TUSCAN WOMEN COOK
For a quarter of a century, Tuscan Women Cook has invited food lovers to its charming village of Montefollonico, where they learn to cook traditional Tuscan dishes taught by local women and nonne (“grandmothers”) who pass down cherished family recipes. This year, the program continues to unite travelers through culinary and cultural experiences, guiding guests through Tuscany’s breathtaking landscapes, historic sites, and vibrant food markets, while celebrating the richness of Italian food traditions.
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Beyond the kitchen, guests embark on guided excursions through Tuscany’s breathtaking landscapes, historical landmarks, and bustling food markets, dining at family-owned trattorias and savoring wines from celebrated Tuscan vineyards, making every moment a true taste of the Italian way of life.
To celebrate this silver anniversary, Tuscan Women Cook will be introducing exclusive additions to its renowned program. In addition to their signature classes and excursions, guests will be able to enjoy day cooking classes year-round and exclusive adventures designed to deepen their connection to Tuscany’s rich heritage and flavors—all while preserving the personal, intimate touch that makes Tuscan Women Cook truly unique.
Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. Spaces for the 2025 season are filling quickly but a few spots are still available. For more information or to make a reservation, visit www.tuscanwomencook.com.
