Passover Chocolate Fudge Cake

An indulgent chocolate fudge cake, rich in chocolate and extra melt-in-your-mouth, and all it takes is 4 ingredients. It's ready in a few minutes and the result is amazing. I warmed it up a little and topped it with a scoop of ice cream to complete the experience. It's not a tall cake, but one bite and you're on cloud nine, and it's kosher for Passover too.

Before you start

• Chocolate is the main ingredient in this cake, so it's important to use good-quality chocolate.
• The sweetness comes from the chocolate, which is why the cake has only ¼ cup of sugar.
• Watch the baking time: the cake should have a brownie-like texture.
• Warm the cake in the microwave for about 15 seconds before eating. That's when it tastes best 🙂
• Once you add the yolks to the chocolate, work quickly, because the mixture starts to set.

Ingredients for one 9½-inch (24 cm) round pan

• 5 large eggs at room temperature, separated.
• 330 g dark chocolate.
• 20 g almond flour (2 tablespoons).
• 60 g sugar (¼ cup).

Instructions

1. Melt the dark chocolate in the microwave in short bursts, stirring between bursts. Let it cool for about 2 minutes, until it's warm but still runny.
2. Meanwhile, separate the eggs (it's important that they're at room temperature). Whip the whites with a mixer, adding the sugar gradually, and keep whipping for about 5 minutes, until you have a stable meringue that isn't too stiff.
3. Add the yolks to the chocolate one at a time, stirring constantly, until the mixture is smooth and even. Add the yolks while the chocolate is still warm and runny; don't wait for it to cool and start to set.
4. Add about a third of the whipped whites to the chocolate mixture and stir well to loosen and lighten it. Add the rest of the whites in two additions and fold gently until combined. Add the almond flour and fold gently until the mixture is even.
5. Lightly grease the bottom of the pan and line it with parchment paper. Grease the sides of the pan and the paper on the bottom with a little oil too.
6. Pour in the batter and bake in an oven preheated to 340°F (170°C) for about 30–35 minutes (until a toothpick inserted in the center comes out with moist crumbs).
7. Let the cake cool completely, release it from the pan and cut it into wedges.