Yield: 4 servings

Passionfruit Dark Chocolate Dessert

A glass trifle dish with passionfruit dark chocolate dessert and a print napkin.

A flourless dark chocolate cake with a sweet-tart passionfruit curd and a spoonful of fresh passionfruit... A gorgeous Peruvian-inspired dessert to share with your loved ones for a special occasion!

Prep Time 10 minutes
Cook Time 35 minutes
Cooling Period 10 minutes
Total Time 55 minutes


Flourless Chocolate Cake Layer

  • 8-9 ounces dark chocolate, chopped (see notes)
  • 6 tablespoons unsalted butter, cut in pieces
  • 1/3 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 tablespoons triple sec (optional, see notes)

Passionfruit Curd Layer

  • 1/4 cup passionfruit pulp (see notes)
  • 2 large eggs
  • 3/4 cup sugar
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened


  1. Preheat oven to 375° (350° convection).
  2. Make the flourless chocolate cake batter - chop the chocolate and butter into pieces (see photos). Boil the water with sugar and salt, then pour over the prepared chocolate and butter. Stir thoroughly until melted and smooth. Cool before adding the whisked eggs and triple sec.
  3. Pour batter into prepared dishes (trifle bowls, ramekins) - Spray the dishes just to be safe. After placing them in a large enough pan, place on the middle rack of the preheated oven. Pour boiling water CAREFULLY into the pan. Bake until the cakes have risen and the tops are a little puffy and they look set but not dry (about 30-35 minutes depending on how deep the mixture is). I have read a couple of recipes that suggest 140° with an instant read thermometer is about right.
  4. While the cake bakes, prepare the passionfruit curd - My passionfruit curd is SIMPLE! The ingredients go into a blender or food processor until smooth and thoroughly combined. If you're an experienced cook that pays attention, you can cook it with direct heat on the stove. Otherwise, you're better off to use a double boiler. Cook, stirring constantly, until it thickens and coats the back of a spoon. Cool.
  5. To serve - When the flourless chocolate cakes and passionfruit curd are both cooled to room temperature, spoon one-fourth of the curd over each dish. Top with a spoonful of fresh passionfruit if desired. Enjoy!


I prefer a good quality 72% dark chocolate bar to chips, but if you can find really good quality chips, by all means use them! This will save time chopping.

If you use salted butter, omit the salt in both recipes.

As explained in the post, fresh passionfruit is expensive due to its fragile nature. If you're lucky enough to have fresh passionfruit, see How to Prepare Passionfruit.

Nutrition Information:

Amount Per Serving: Calories: 770