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Chocolate Almond Passover Cake


1 cup bittersweet chocolate, coarsely chopped
2 cups blanched almonds (skins off)
3/4 cup sugar
8 egg whites
Pinch salt
Pinch cinnamon


Preheat oven to 325 F. Line an 8 inch layer cake pan with parchment paper and place on a parchment lined baking sheet.

Melt the chocolate in a double boiler and let cool. In a food processor, grind the almonds with 1/4 cup of the sugar until fine. In a mixer bowl, start to beat the egg whites with a pinch of salt and cinnamon, and dusting in the remaining ½ cup of sugar gradually, to make a stiff, shiny meringue. Fold the chocolate into the nuts. Then, fold 1/3 of the chocolate nut mixture into the egg whites and blend briskly. Somewhat more gently, fold in remaining egg whites to make a foamy batter. Spoon in prepared pan

Bake until cake springs back when gently touched, about 35-40 minutes. Cool well and then invert on a serving platter.

Serves 8-10


This is more a macaroon-inspired cake than a recipe that uses pre-made macaroons. But the incomparable flavour of the nuts and chocolate is macaroon-reminiscent and oh-so-good. This is a small but elegant cake. Dust with cocoa or drizzle with melted chocolate before serving. If you prefer, use half walnuts and have almonds.