Marcy Goldman is the author of many cookbooks and founder of the Web site betterbaking.com . She notes that since Passover dietary laws forbid the use of most grains and leaveners and, if your meal has meat in it, milk products, it's "no wonder many give up and serve packaged sponge cakes and canned macaroons. But with the right ingredients, you can make Passover desserts good enough to eat year-round. Fresh eggs for leavening. The very best chocolate, and lots of it."
3/4 pound unsalted or pareve margarine
3/4 cup sugar
1 teaspoon vanilla
3/4 cup orange juice
2 tablespoons orange liqueur
1/4 cup strong brewed coffee
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs
1. In a heavy saucepan over low heat or in a double boiler, melt margarine and sugar with vanilla, orange juice, orange liqueur and coffee. Stir to blend. Remove from heat and add chocolate, stirring to melt.
2. Cool well and whisk in eggs until thoroughly incorporated. Pour into 9-inch springform pan lined with parchment paper. Bake 35 to 45 minutes at 350 degrees until top has a slight crust and seems set.
3. Refrigerate several hours. Serve cold with strawberry puree or dust top with cocoa and garnish center with strawberries. Makes 14 to 16 servings.