Passover Chocolate Cake

This is the chocolate cake recipe in Simca's Cuisine, by Simone Beck. I found the adapted for passover version in The Best Of Food And Wine, 1995. I think you'll prefer it to a mix from a box (and those Passover cake mixes in boxes are close to six bucks! Even using expensive chocolate in this cake, it didn't come close in expense).

Set aside some uninterrupted time to do this. The recipe didn't mention it, but I added my sugar very, very slowly-about a teaspoon at a time, which helped the eggs beat higher. The same goes for folding in the Passover cake flour-do it a very small amount at a time and the results will be better.

I made a small change in omitting the almonds due to allergy. I compensated by adding an additional two tablespoons of cake flour, but I will give the recipe as written for the nuts. I also opted for bittersweet chocolate because I had some expensive stuff I wanted to use before the heat of a Nebraska summer destroyed it. We prefer our chocolate a bit on the bitter side anyway.

You Will Need:

For the cake:

2 tablespoons slivered almonds

3/4 cup sugar

6 ounces German sweet chocolate (I believe she means the type made by Bakers)coarsely chopped

12 tablespoons unsalted butter

4 large eggs, separated at room temperature

1/4 cup Passover cake flour (very fine matzo meal)

Pinch of salt

Glaze:

1/4 cup slivered almonds

3 1/2 ounces German sweet chocolate, coarsely chopped

2 tablespoons strong coffee

3 tablespoons cold unsalted butter cut into bits

Preheat the oven to 375 degrees F. Grease an 8 inch springform pan and cover the bottom with parchment. Grease the parchment. Flour lightly with Passover cake flour and knock-out excess.

In a food processor, pulse the almonds with 1 tablespoon of the sugar until very finely ground. Set aside.

In a medium bowl, set over simmering water (or use the microwave-I did) melt the chocolate and butter. Remove bowl from heat and let cool slightly.

In another medium bowl, beat the egg yolks with the remaining sugar until very thick and pale yellow. Add the sugar slowly. Stir in the warm chocolate until smooth. Fold in the cake flour and ground almonds.

In another bowl (I used copper) beat the egg whites and salt until stiff peaks form. Stir in 1/4 of the egg whites to the chocolate mixture and then fold in the rest. Just fold until combined-don't deflate the eggs.

Scrape into prepared pan and bake about 30 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs and the top springs back when pressed lightly. Remove to a rack and cool in pan 1 hour.

Loosen sides with a knife and invert cake onto rack. Let cool completely before removing parchment.

Make the glaze:

Preheat the oven to 350 degrees F. Toast the almonds on a baking sheet about 7 minutes or until golden.

Meanwhile, in a small saucepan, combine the chocolate and coffee and stir until melted and smooth over low heat (about 3 minutes). Remove from pan and stir in the butter until mixed.

Invert the cake onto a serving plate and place 2 inch wide strips of waxed paper beneath to catch any run over. Using a metal spatula, spread the glaze evenly over the top and sides of the cake. Discard the strips. Arrange toasted nuts in a ring around the top and refrigerate the cake at least 30 minutes before serving.