Sue Devor’s Decadent Flour-less Chocolate Torte

Sue Devor’s Decadent Flour-less Chocolate Torte
When I lived in Toronto, Sue Devor, the owner of "Sweet Sue's" pastry shop was my congregant. She often led a "baking for Passover" cooking demo at my congregation. Passover baked goods shouldn't taste like "Passover". She introduced me to this rich and gooey chocolate torte. This recipe has become one of my most requested YEAR-ROUND favourites. My brother (the Culinary Institute of America trained chef) declared: "Wow! This cake is better than one of mine!" I've modified Sue's original recipe to make it serve a larger group and added a chocolate glaze. You can flavour it with mint extract (if you like mint), or use a strong espresso (in place of water) if you like a mocha flavour. This is sure to be a show-stopper and a big hit! Here is my version of Sue's fabulous recipe. Thank you, Sue!



  1. Preheat oven to 350° Fahrenheit.
  2. Grease a 10″ round spring-form pan.
  3. Melt together chocolate and water. Stir in butter/margarine.
  4. Separate eggs. Beat whites until stiff, set aside.
  5. Beat yolks with sugar until pale and creamy. Stir chocolate mixture into beaten yolks.
  6. Stir in remaining ingredients and fold in egg whites.
  7. Spread in pan, pake 30-45 minutes, until tester comes out not wet. (Cake will be very moist with an almost mousse-like consistency.)
  8. Loosen sides of pan and cool.
  9. Melt 16 – 24 oz semi-sweet chocolate with 2 tbsp vegetable oil (canola) on top of double boiler. (Or I melt it in a microwave-safe bowl in the microwave, one minute at a time until chocolate is melted. DO NOT OVERMELT.)
  10. Wash and DRY (it’s very important that they are dry!) a pint of strawberries. (I usually wash the berries before I even begin making the cake. I dry them with a paper towel and then place them in a single layer on another paper towel so they can get very dry).
  11. Dip each strawberry halfway into melted choc. Mixture. Place on wax papered tray and refrigerate until chocolate is hardened.
  12. Add ¼ cup cream (or non-dairy creamer) and ¼ stick butter (or pareve margarine) to remaining chocolate mixture. Stir until well blended.
  13. While strawberries are cooling, pour remaining melted chocolate mixture over top of cakes, letting it generously drip down the sides. Spread chocolate until top and sides are covered. Place cake in fridge.
  14. Before the chocolate on the cake totally hardens, gently but firmly press some of the chocolate-covered strawberries decoratively on top of cake, and then press others decoratively around the sides.
  15. Refrigerate again.
  16. Remove cake from fridge ½ hour to 45 minutes before serving. Cut with a warm, wet knife.


The cake will “fall” as it cools. After the cake has cooled completely, carefully turn over onto a cake plate. Use the BOTTOM of the cake for the top. The glaze then becomes like “Spanx” for the cake – it covers all the little bumps and makes everything look beautiful!

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