Flourless Chocolate Souffle Cake

3/4 cup unsalted butter, plus more for greasing the pan

2 cups chopped bittersweet chocolate

1 cup granulated sugar

5 eggs

1 1/2 tsp vanilla

1 1/2 tsp instant espresso powder

3/4 teaspoon salt

Matzo toffee crumble, to top (see recipe below)

Whipped cream or ice cream, to serve

2 pieces plain Matzo

1/4 cup unsalted butter

1/2 cup brown sugar

1 tsp vanilla

1/4 cup mini chocolate chips

Preheat the oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper. Melt the butter and chocolate together in a double broiler or in the microwave; stir until smooth.
Add ¼ cup of the sugar to a stand mixer with the whisk attachment. Separate 4 of the eggs. Add the 4 yolks and 1 whole egg to the sugar in the stand mixer bowl. Beat on medium-high speed until light in color, foamy, it falls in ribbons and about doubled in volume (about 5 minutes).
Add the egg mixture to the melted chocolate mixture. Add the vanilla, espresso powder and salt; fold gently until combined and no streaks remain.
Wash and dry the mixer bowl, add the egg whites and beat on medium-high until foamy. Slowly add the remaining ¾ cup sugar, about 1 tablespoon at a time, and beat until soft peaks form (about 4 minutes). Slowly add the egg white mixture to the chocolate mixture and fold until well combined.
Transfer the batter to the pan and smooth the top. Bake the cake until the edges are set but the center is still wobbly, 25 to 30 minutes.
Let the cake cool in the pan on a wire rack for about 30 minutes, until room temperature or just slightly warm. Carefully run a thin knife or offset spatula around the sides of the pan, then remove the ring.
Top with matzo toffee crumble and serve with whipped cream or ice cream.

Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with foil and spraying it with non-stick spray.
In a plastic bag, break up your Matzo into small pieces and then lay them in an even layer on the baking sheet. Melt the butter with the brown sugar over medium heat. Stir constantly until the mixture comes to a boil.
Continue cooking and stirring for another 3 minutes until foamy and thickened. Then add the vanilla and stir. Pour the hot mixture over the matzo, spread it evenly, and put in the oven for 4-5 minutes or until it is bubbling.
Once out of the oven, top with mini chocolate chips, wait for them to melt and then spread them around. Wait until the toffee is hardened and then break into smaller pieces if necessary.

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