Flourless Chocolate Cake

An easy 3-ingredient Pesach dessert that is intensely rich, smooth, and perfectly indulgent

(Illustrative photo: Shutterstock)

Melt the chocolate and butter together, either using a double boiler or in the microwave.
In a separate bowl, beat the eggs for about 7 minutes, until they become light in color and increase in volume.
Gently fold the melted chocolate mixture into the eggs until combined.
Pour the mixture into a prepared baking pan.
Preheat the oven to 190°C (375°F).
Place the cake pan inside a larger baking dish filled with hot water (a water bath), so the water reaches about halfway up the sides of the cake pan.
Bake for 25 minutes. The cake should still look slightly underbaked when you remove it.
Refrigerate for at least 4 hours before serving.