Basic Passover Chocolate Cake

Basic Passover Chocolate Cake

A delicious cake to decorate any way you want to.  This cake "should " serve 12.


Shopping List:


175 gr dark chocolate ( 39%) cocoa solids), in pieces
10 eggs, seperated
175 gr caster sugar
350 gr  ground almonds  ( health shop)


Preheat your oven to 180C. Line but not grease your 23cm tin with baking parchment/paper.
Melt the chocolate in a bowl over a pan of hot water, making sure the bowl is not touching the water, stirring occasionally. Set aside when melted completely.

In the meantime seperate 10 eggs, use proper bowls and the bigger one for the yolks. Beat the egg yolks until they are thick, creamy and lemony coloured. Gradually beat in the sugar, making a nice mixture. Then mix in the chocolate and almonds, you should have a course and stiff mixture now.

In another clean ( not greasy) bowl, beat the egg whites until stiff peaks arise when you take the whisks out of the mixture. Gently but firmly fold the whites into the chocolate mixture. Do not beat the air out of the mixture whilst blending. Spoon the mixture in to your prepared tin and bake the cake in 1 hour.

When you touch with your finger, the cake should have a light spring in it. Turn the cake gently upside down on your wire rack.  Cool for about 40 minutes before removing it from your tin.

Decorate and serve with whipped double cream and a little cocoa dusting. Clotted cream is also an excellent idea.

Tip: If you've dropped an egg shell in the whites do not use your fingers to get it out as you' always have greasy moisture on your fingertips which prevents the whites form forming. Use a used egg shell instead.

                                                                   "Enjoy"