Passover Dark Chocolate Nut Cake

Recipe Description

Servings: 10 to 15


  • 10 to 12 eggs
  • 3 oz unsweetened chocolate
  • ½ cup semi-sweet chocolate|semisweet chocolate pieces
  • ? cup granulated sugar|sugar
  • 2 cup very finely chopped almonds or pecans
  • ¾ tsp pure vanilla
  • ¼ tsp almond extract
  • ¼ cup granulated sugar|sugar
  • ==
  • 1 cup semi-sweet chocolate|semisweet chocolate pieces
  • 1 tsp butter or margarine
  • ½ tsp instant coffee crystals
  • 1 tbsp hot water
  • 3 tbsp dairy sour cream
  • ¼ tsp maple flavoring


  1. Set a large mixer bowl in a sink filled with 2 inches of warm water.
  2. Separate eggs (you should have about 1½ cups whites).
  3. Pour the whites into the warm mixer bowl and place egg yolk|yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
  4. Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semi-sweet chocolate|semisweet chocolate pieces over low heat.
  5. Turn off heat and stir (chocolate will continue to melt).
  6. Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it ½" wider than the pan and the center hole slightly larger than the tube.
  7. Grease pan thoroughly.
  8. Place liner in pan and grease liner.
  9. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they"re thick and lemon colored.
  10. Add the ? cup granulated sugar|sugar, beating till very thick.
  11. Stir in the melted chocolate and chopped nuts.
  12. Thoroughly wash and dry beaters.
  13. Beat egg whites with vanilla and almond extract till foamy.
  14. Gradually add the ¼ cup granulated sugar|sugar to egg whites, beating till soft peaks form.
  15. Lighten egg yolk mixture with about 2 cups beaten egg whites.
  16. Add to the remaining egg white mixture and fold together to combine.
  17. Turn batter into prepared pan.
  18. Bake at 350 °F for about 40 minutes or till top springs back when lightly touched.
  19. Run a knife around the edge of the pan and center to loosen.
  20. Cool in pan for 1 hour.
  21. Invert onto cake plate.
  22. Remove waxed paper.
  23. Prepare glaze; spread over top and sides of cake.
  24. ==
  25. In a small heavy saucepan or skillet, melt chocolate over low heat.
  26. Remove from heat and stir in butter or margarine.
  27. In a small bowl, dissolve instant coffee in hot water.
  28. Stir in the sour cream and maple flavoring.
  29. Add sour cream mixture to chocolate, stirring till smooth and shiny.
This article uses material from the "Passover Dark Chocolate Nut Cake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License