Although flourless, fudgy, and somewhat dense, this cake doesn’t sink in your stomach. With its shiny, thin chocolate glaze, it’s an attractive dessert for special holidays. If you’re preparing this cake for Passover, be sure to follow your own dietary restrictions.
Special equipment: If you don’t have a 9-inch round springform pan, you can use an 8-inch square pan.
Game plan: The eggs are easier to deal with cold, so separate them straight from the refrigerator, then let them come to room temperature. And make sure there are no traces of yolk in the whites, or they will not whip properly.
This dish was featured as part of our Recipes for Passover photo gallery.
For the glaze:
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