Passover Chocolate Torte

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with foil, ensuring a snug fit. Grease the foil generously. (Prep time: 10 minutes)

Recipe View Gently melt the margarine and chopped chocolate together over low heat, stirring continuously until smooth and glossy. Allow the mixture to cool slightly. (Cook time: 5-7 minutes, Cool time: 15 minutes)

Recipe View In a medium-sized mixing bowl, beat the egg whites until stiff, but not dry, peaks form. (Beat time: 2-3 minutes). In a separate bowl, beat the egg yolks and sugar together until the mixture is thick, pale, and forms a ribbon when the beaters are lifted. (Beat time: 3-4 minutes).

Recipe View Gently blend the cooled chocolate mixture into the yolk mixture, ensuring it's fully incorporated. Stir in the ground almonds until evenly distributed.

Recipe View Carefully fold the beaten egg whites into the chocolate mixture in three additions, being mindful to maintain the airiness of the whites. Mix until just combined, with no streaks of white remaining. Pour the batter into the prepared springform pan.

Recipe View Place an 8-inch baking pan filled with about 1 inch of water on the bottom rack of the oven to create a steam bath, which will keep the torte moist. (Prep time: 2 minutes)

Recipe View Bake the torte on the center rack in the preheated oven for 45-50 minutes, or until the sides begin to pull away from the pan and the top appears set but still slightly soft in the center. Cover the torte loosely with foil for the last 20 minutes of baking to prevent excessive browning.

Recipe View Cool the torte on a wire rack for 10 minutes before carefully removing the sides of the springform pan. Invert the torte onto a serving plate and allow it to cool completely. (Cool time: 2-3 hours)