Ingredients:

  • 8 ounces (225g) bittersweet chocolate (70% cacao), chopped
  • ½ cup (115g) unsalted butter, cut into pieces
  • ¼ cup (60ml) orange juice, freshly squeezed
  • 1 tablespoon orange zest, finely grated
  • 6 large eggs, separated
  • ½ cup (100g) granulated sugar
  • Pinch of kosher salt
  • Powdered sugar, for dusting (optional)
  • Orange segments, for decoration (optional)
  • Chocolate shavings, for decoration (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (with matzah meal) a 9-inch springform pan. Line the bottom with parchment paper.
  2. Combine chopped chocolate and butter in a double boiler (or heatproof bowl set over simmering water). Stir occasionally until melted and smooth. Remove from heat and stir in orange juice and zest.
  3. Carefully separate the eggs, placing the yolks in a large bowl and the whites in a clean, dry bowl.
  4. Add half of the sugar to the egg yolks and whisk with an electric mixer until pale yellow and thickened.
  5. In the separate bowl, add a pinch of salt to the egg whites. Whisk with an electric mixer until soft peaks form. Gradually add the remaining sugar and continue whisking until stiff, glossy peaks form.
  6. Gently fold the chocolate mixture into the egg yolk mixture until just combined.
  7. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
  8. Pour the batter into the prepared springform pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan. Allow the cake to cool completely on a wire rack.
  10. Dust with powdered sugar (if using) and decorate with orange segments and chocolate shavings, if desired. Serve at room temperature or chilled.