This is THE Passover cake for chocolate lovers! Not sure where the recipe’s from, but it’s delicately scribbled in my mom’s handwriting in her cooking binder. She usually makes it the first or second night of Passover, and it never lasts more than 2 days in! Here are some other Passover recipes!
Total time (from buttering to baked): 1 hour.
Materials: Processor; mixing bowl; measuring vessels; springform pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 7 eggs
- ¾ cup + 1 tbsp granulated sugar
- 1 ½ sticks butter
- 7 oz bittersweet chocolate (I like 70%)
- 7 oz pecans or walnuts
- Pinch of salt
- Dash of vanilla
- Orange rind or extract
- (Optional) pinch of espresso powder
Instructions:
- Preheat oven to 350˚F. Butter, cover the bottom with parchment paper, and re-butter a large springform pan.
- Separate 7 eggs.
- Whip ¾ cup sugar with egg yolks.
- Add pinch of salt, vanilla, orange rind or extract or espresso powder to yolk mixture.
- Melt 1 ½ sticks (6 oz) butter with 7 oz bittersweet chocolate. Add this to the yolk mixture, stirring.
- Grind 7 oz pecans or walnuts. Add to yolks.
- Whip egg whites to peaks with 1 tbsp sugar (added near end of whipping). Fold into chocolate mixture.
- Bake at 350˚F for 30-40 minutes. A knife may not come out clean.
- While the cake is cooling, prepare the Simple Chocolate Icing. Ice when cooled!
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