Passover Chocolate Cake

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Preheat the oven to 180°C (350°F).
Line a square baking tin with parchment paper.
Separate the eggs, placing the whites in a clean bowl.
In a large bowl, mix the egg yolks and sugar until pale and creamy.
Add the ground almonds, grated chocolate, cocoa powder, potato starch, and matzo meal to the egg yolk mixture. Stir until well combined.
Beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture, maintaining as much air as possible.
Pour the batter into the prepared baking tin.
Bake in the preheated oven for approximately 45 minutes. Check for doneness by inserting a toothpick into the center – it should come out with a few moist crumbs but not wet batter.
Allow to cool completely before cutting into squares.
For a fudgier texture, you can slightly underbake the brownies.