Cake: Chocolate Spice Cake - pareve

Posted by : Ruth Heiges

Baker Boulanger -
1998 Marcy Goldman

Passover Chocolate Spice Cake

1 1/4 cup almonds - toasted and finely chopped
10 egg yolks
1 1/4 cup sugar
1/3 cup Passover wine or warm coffee
1/4 cup cocoa powder
 1/4 teaspoon salt
1/4 teaspoon cloves
1 1/2 teaspoons cinnamon
1 1/3 cup matzoh cake meal
1/4 cup potato starch
10 egg whites
3/4 cup sugar

Toast almonds and cool. Finely chop and set aside. 

Preheat oven to 325 F. Line a ten inch tube or angel food pan with
parchment paper. Lightly grease and dust sides with potato starch. 

In a medium bowl, beat the egg yolks and sugar until very thick and pale
yellow. Stir in the wine or coffee, cocoa powder, salt, cloves and
cinnamon. Stir in the matzoh cake meal, potato starch and the chopped

In another large bowl with clean, dry beaters, gently whisk the egg whites
to break them up. Increase speed and gradually dust in the 3/4 cup sugar,
beat on high speed until whites are stiff and glossy but not dry. Briskly
and thoroughly fold about one-third of beaten egg whites into egg yolk
mixture to lighten. Then in two separate amounts, fold in remaining egg
whites into egg yolk mixture, taking care not to deflate egg whites and to
still blend the batter properly. 

Pour into prepared pan. Bake until done, about 55 minutes. 

Return to RFCJ Archive Page