It doesn't matter how many passover desserts we make, how fancy the macaroons are or how beautiful the raspberry almond tart is, this one is always the favorite. It's dense and rich, and not too sweet, so only a small slice is really required.

We like to serve it with fresh whipped cream (brightened up with a sprinkle of nutmeg) and a spoonful of some deliciously ripe berries. Oh, and the quality of the chocolate really matters, so make sure you use something that's really worth it.

Flourless Chocolate Cake

4 ounces bittersweet chocolate

1 stick salted butter

3/4 cup granulated sugar

3 large eggs

1/2 tsp vanilla

1 Tbsp Grand Marnier or other liqueur (optional)

1/2 cup unsweetened cocoa powder

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of waxed paper and butter paper. Break or chop chocolate into small chunks. In a microwave-safe bowl, combine chocolate and butter. Microwave in 30 second bursts until butter is completely melted. Remove from microwave and stir until chocolate is melted and mixture is completely smooth, typically with a silicone spatula. Stir sugar into chocolate mixture. Add eggs, vanilla and liqueur and mix well. Add cocoa powder and stir until combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust and the top of the cake doesn't jiggle when bumped (do not overbake). Cool cake in pan for at least 10 m inutes before inverting onto a serving plate and removing waxed paper

You can also find the details on Recipixie.