I put my daughter on the task of making this cake, and for whatever reason, it needed a lot more time baking than it got, because our result was a barely thickened batter. Also, kosher-for-Passover chocolate is pretty low quality, and it produced a grainy ganache. I did not love the result, so I dumped the baked and iced cake back into a bowl and recombined it with maybe a half cup of ground almonds. I baked it again in a cake pan lined with waxed paper for about an hour at 350. That's a dangerous thing to do to chocolate, which burns easily, but actually the slightly burned bottom enhanced the chocolate-y taste with a bit of caramelizing and added a chewy texture, which one doesn't find too often in kosher-for-Passover baked goods. It's like a really rich, chewy brownie.

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