Every year when Passover rolls around, I find myself craving something chocolatey and elegant to end our seders. This flourless chocolate almond torte has become my go-to dessert, and honestly, it's better than most regular cakes I make throughout the year. The combination of ground almonds and rich chocolate creates this incredibly moist texture that doesn't need any flour at all. I first discovered this recipe when my neighbor shared her family's version from Hungary. Her grandmother apparently made it every Passover in the 1940s, using whatever chocolate she could find. The beauty of this torte lies in its simplicity. You're basically creating a chocolate soufflé base but baking it low and slow until it sets into something between a cake and a mousse. The key to getting the texture just right is whipping your eggs properly and folding everything together gently. I learned this the hard way after making a few dense versions early on. You want to whip the whole eggs until they're really pale and thick, almost like a ribbon when you lift the beaters. Then when you fold in the chocolate mixture, use a light hand. The torte will puff up beautifully in the oven, then settle as it cools into this perfectly dense, fudgy texture. This works beautifully for any spring celebration, not just Passover. I like serving it with fresh berries or a dollop of whipped cream if you're doing dairy. It keeps well for several days covered in the fridge, and actually improves in flavor as it sits.