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

Ingredients:

• 1 cup unrefined coconut oil, plus more for pan
• 8 large eggs
• 16 ounces semisweet chocolate chips
• 1/4 teaspoon salt

Method:

1. Preheat oven to 350°F. Grease 10” springform pan with coconut oil and line bottom with baking paper.
2. Beat eggs in a large bowl at high speed until doubled in size, about 5 minutes.
3. 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.
4. 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.
5. 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″.
6. 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.