Passover Chocolate Chiffon Cake

Separate the 12 eggs into yolks and whites, ensuring no yolk contaminates the whites. Place whites in a large mixing bowl and yolks in a separate bowl.

Chop the chocolate into small pieces and melt over a double boiler with the cold water, stirring occasionally until smooth. Remove from heat and let cool slightly.

Combine the egg yolks with ¾ cup of sugar and beat until pale and thick, about 3–4 minutes. Stir in the orange juice and grated rind.

Fold the cooled melted chocolate into the egg yolk mixture until fully incorporated, then gently fold in the matzoh meal until no streaks remain.

Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining ¾ cup of sugar while beating until stiff, glossy peaks form, about 5–7 minutes.

Gently fold one-third of the egg white mixture into the chocolate mixture, then fold in the remaining whites in two additions, being careful not to deflate the foam.

Pour the batter into an ungreased 10-inch round cake pan, smoothing the top gently. Tap the pan on the counter once to release any large air bubbles.

Bake in a preheated 350°F oven for 40–45 minutes, until a toothpick inserted near the center comes out with moist crumbs.

Remove from the oven and allow the cake to cool completely in the pan on a wire rack, about 1–2 hours. The cake will sink slightly as it cools, which is normal for a chiffon cake.

Run a thin knife around the edges of the pan to loosen the cake, then invert onto a serving plate and slice before serving.