Quick Chocolate Cake for Passover Draft

How I make it

1. Set up a water bath, a bowl over a small pot of simmering water on low heat, without the water touching the bottom of the bowl.

2. Put the butter, chocolate and sugar in the top bowl and stir now and then until fully melted and smooth, with no lumps.

3. Take off the heat, move to a medium-large bowl and let cool for about 10 minutes.

4. Preheat the oven to 325°F (160°C) and get the loaf pan ready. If it isn't a disposable one, grease it with a little soft or melted butter.

5. Add the eggs to the bowl and whisk by hand until smooth.

6. Add the brandy or orange juice and whisk briefly.

7. In a separate bowl, mix the ground almonds, cornstarch, cocoa, baking powder and chocolate chips.

8. Gently fold the dry ingredients into the chocolate mixture with a spatula until smooth.

9. Pour into the pan and smooth the top.

10. Bake for about 35 minutes, or until a toothpick comes out dry or with a few crumbs.

What I've learned

• The brandy is strong in the batter but barely noticeable in the baked cake, so kids eat it too. Orange juice works instead.
• I use an 11-inch (27-28 cm) loaf pan, like the paper ones, not a 12-inch (30 cm) one, which makes the cake too low.
• I crack the eggs one at a time into a small bowl first, to check each one and catch any bits of shell.
• The cake can be made ahead and frozen; I thaw it at room temperature for about 6 hours before serving.
• Sometimes I scatter a few of the chocolate chips on top too.