I gave my 14-year-old sister and her friends samples of this to taste, and they couldn’t believe it was kosher for Pesach! It can be made a day or two in advance and reheated on low to re-melt the chocolate
Yields 2 large round cakes.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix oil and 1 and 1/4 cups sugar with a whisk. Add in whole eggs, one at a time, until fully combined. Add in almond flour, ground almonds and salt and whisk until just combined. Fold in chopped almonds.
Divide between two well-greased 10-inch round oven-safe dishes. Bake for 20 minutes. (Note: we tested this in a disposable paper baking dish, and it required an extra 4 minutes.)
Meanwhile, heat egg whites and one cup sugar over a double boiler until sugar is completely dissolved. Remove from heat and whip with stand mixer or hand mixer until medium peaks form to create an Italian meringue.
Cover each hot cake with one bag of chocolate chips, then with Italian meringue. Broil in the oven for three minutes or until toasty brown OR brown with a blowtorch.
Photography: Hudi Greenberger.
Styling: Renee Muller.