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My Mother’s Passover Cake PDF Print E-mail

Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by
Norene Gilletz (Whitecap Books)

You need an electric mixer to make this cake but use your processor to grate the chocolate. You will also need two large mixing bowls for this recipe. So good, that you won't believe it's a Passover cake!


3 ounces chilled bittersweet chocolate bar
1/2 cup almonds (optional)
9 eggs, separated
1 1/2 cups sugar
1/2 cup cold water
1/2 cup potato starch
1/2 cup cake meal
1/2 tsp salt


Preheat oven to 350 F. Steel Blade: Break chocolate into 1-inch chunks. Process until fine, about 30 seconds. Add almonds (if using). Process until almonds are finely chopped, 12 to 15 seconds longer.

In a large mixing bowl, beat egg yolks with an electric mixer until light, 3
to 4 minutes. Add sugar and water and beat on high speed for 8 to 10
minutes. Combine potato starch and cake meal. Sprinkle over yolk mixture a little at a time (a sifter or strainer will help) and fold in carefully.
Then fold in grated chocolate and nuts. Wash beaters thoroughly and dry

In another large mixing bowl, beat egg whites with salt until stiff but not
dry. Carefully fold into batter. Pour gently into an ungreased 10-inch tube
pan. Batter should come to within 1 1/2 inches of top of pan. If necessary,
make a 2-inch collar with foil around top of pan.

Bake for 1 hour, then reduce heat to 300 F for 15 minutes. Invert
immediately and cool completely.

Yield: 15 servings. Freezes well.


Recipe: Kosher, parve, passover, pesach

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