• 1 lb. fine quality semi-sweet chocolate chips or chopped chocolate
  • 10 tbsp. butter
  • 4 eggs, at room temperature
  • 2 tbsp. all-purpose flour (for passover, use potato starch)


  1. Preheat oven to 425°F
  2. Butter a 9-inch springform pan. Line the bottom with a round of waxed/parchment paper and butter the paper.
  3. In a 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until the chocolate is half melted. Remove the pan from the heat and stir until completely melted and the mixture is smooth. Set aside to cool for a few minutes.
  4. Meanwhile, in a large mixing bowl, use a hand-held or stationery mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy, and about tripled in volume (approximately 5 minutes). Beat in the flour (potato starch). Stir about ¼ of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl.
  5. Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes. (At this point, the cake should be firm and fudgy about ⅓ of the way to the center, and softly set like a mousse in the center. The dessert can be refrigerated for up to 5 days and served chilled and firm throughout, or frozen for up to 1 month.
  6. Serve at room temperature (or slightly chilled if desired). Eat plain, or top with whipped cream, ice cream, or raspberry sauce.