Baker Boulanger - http://www.betterbaking.com/baker2/seder98spi.html ©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 almonds. 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