This chocolate torte has been our Passover Seder dessert several years running. I like to make an icing for it, as it is not too sweet, but very dense and fudgy and satisfying. But a sprinkle of powder sugar, some berries or a mint sprig make a simple but beautiful garnish without the patchke.
4-Ingredient Passover Chocolate Torte
Yield: 16 servings
- 1 cup unrefined coconut oil, plus more for pan
- 8 large eggs
- 16 ounces semisweet chocolate chips
- 1/4 teaspoon salt
- Preheat oven to 350°F. Grease 10” springform pan with coconut oil and line bottom with baking paper.
- Beat eggs in a large bowl at high speed until doubled in size, about 5 minutes.
- Place chocolate chips, salt, and 1 cup coconut oil in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and melted.
- Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until no streaks of egg show through the chocolate. Fold egg and chocolate mixture back into remaining whipped eggs until thoroughly incorporated.
- Transfer batter to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1″.
- Bake cake until toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.