Passover Chocolate Sponge Cake

This is a Passover chocolate cake that doesn’t taste like a compromise. Grated sweet chocolate, orange juice, and orange zest give it a rich, complex flavor, while a dozen separated eggs provide all the structure and lift that leavened flour normally would.

Matzo meal replaces regular flour, making this kosher for Pesach. It behaves differently than wheat flour. Matzo meal absorbs more liquid, so the cold water and orange juice in the batter are essential for keeping the crumb from turning dry and crumbly. The grated chocolate also adds moisture as it melts during baking, creating a tender, fudgy texture in the center.

Seven full minutes of beating the yolks with sugar is the backbone of this cake. That extended whipping traps air and creates a thick, pale ribbon that gives the sponge its height. The stiffly beaten whites folded in on top of that provide the final lift. No baking powder, no baking soda. Just egg power.

Cooling the cake upside down on a rack is a sponge cake essential. It prevents the delicate, air-filled crumb from collapsing under its own weight while it sets.

Chef Tips

• Grate the chocolate on the fine side of a box grater. Large chunks won’t melt evenly and create dense pockets.
• Fold the egg whites in gently using a spatula. Cut through the center, sweep along the bottom, and fold over. Rough stirring deflates the whites.
• Don’t grease the tube pan. The batter needs to cling to the sides as it rises, or it will slide back down.
• Use a tube pan with a removable insert so you can push the cake out from the bottom without flipping.

Variations

• Add a teaspoon of cinnamon to the batter for a warmer, spiced chocolate flavor.
• Dust the cooled cake with cocoa powder or powdered sugar for a simple finish.
• Serve with fresh whipped cream and sliced strawberries alongside.