This dessert has become a Pesach family tradition in our home and it is the job of our oldest daughter to make it every year.
8 ounces semisweet chocolate
½ cup (1 stick) margarine
8 eggs, separated
1 cup sugar
Preheat oven to 325 degrees. Melt chocolate and margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour ¾ of batter into a 9-inch spring-form pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate or freeze. Serves 10-12.