I think this is the most delicious chocolate cake ever (hence, the name). This Passover version is adapted from a recipe called “Drop-Dead Chocolate Cake” from a cookbook by Karen Lee titled “The Occasional Vegetarian”. It’s a great cookbook and a wonderful recipe. I’ve adapted it for Passover here.

The Most Delicious Chocolate Cake Ever

Cocoa powder
8 1/2 oz. semisweet chocolate chips
3/4 c., plus 1 T. sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
6 large eggs
2 1/2 T. potato starch

Preheat oven to 350.

Butter and sprinkle cocoa powder into an 8-inch springform pan. (The pan should have sided at least 2 inches high.) Tap out any cocoa that doesn’t adhere.

In a double boiler, heat the chocolate and sugar until the chocolate melts. (I have done this without the double boiler, just keep the heat on very low and really watch it, so you don’t scorch the chocolate.) Add the butter gradually, stirring until the butter is incorporated. Remove from heat and allow to cool to room temperature.

Separate the eggs. Set the whites aside.

Beat the yolks into the cooled chocolate mixture until combined (you really do want to make sure it is cool, or you’ll end up with little bits of scrambled eggs— eww). Add the potato starch and stir well.

In a separate bowl, beat the egg whites until stiff but not dry. Using a rubber spatula, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared pan. Place the pan on the middle rack in the oven and bake until the cake has risen and the crust is beginning to crack, about 45 minutes. The inside of the cake will be soft and have a slightly puddinglike consistency. Remove the cake from the oven and let cool before unmolding. (The cake is supposed to fall, so don’t be dismayed when the center sinks in.) Serve at room temperature. Excellent with whipped cream or ice cream and berries.