Passover Dark Chocolate Nut Cake
Description
This decadent Passover Dark Chocolate Nut Cake is a stunning dessert that combines the deep flavor of dark chocolate with the crunch of toasted almonds. Perfect for holiday gatherings or elegant dinner parties, it is naturally gluten-free and relies on whipped egg whites for a light, airy texture. The cake is finished with a luscious dark chocolate glaze infused with a hint of coffee to enhance the chocolate notes. Serve it warm or at room temperature for the best experience.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Prepare a 10-inch tube pan by cutting a waxed paper liner for the bottom, ensuring it extends 1/2 inch wider than the pan and the center hole is slightly larger than the tube. Grease the pan thoroughly and place the liner inside, greasing the liner as well.
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In a small, heavy saucepan, partially melt the 3 ounces of unsweetened chocolate and 1/2 cup of semisweet chocolate pieces over low heat. Turn off the heat and stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
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Separate the eggs. Pour the egg whites into a large mixer bowl and place the yolks in a separate smaller bowl. Let the separated eggs stand, covered, at room temperature for 30 minutes to ensure they whip to their maximum volume.
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Beat the egg yolks with an electric mixer on high speed for about 4 minutes, or until they are thick and lemon-colored.
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Gradually add the 2/3 cup of sugar to the egg yolks, beating until the mixture is very thick and pale.
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Stir the melted chocolate mixture and the finely chopped almonds into the egg yolk mixture until well combined.
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Thoroughly wash and dry the mixer beaters to ensure no fat remains, which could prevent the egg whites from whipping.
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Beat the egg whites with the vanilla extract and almond extract until foamy.
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Gradually add the 1/4 cup of sugar to the egg whites, beating continuously until soft peaks form.
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Lighten the heavy egg yolk mixture by folding in about 2 cups of the beaten egg whites.
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Gently fold the remaining egg whites into the batter until just combined, taking care not to deflate the mixture.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake at 350°F (177°C) for about 40 minutes, or until the top springs back when lightly touched.
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Run a knife around the edge of the pan and the center tube to loosen the cake.
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Cool the cake in the pan for 1 hour.
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Invert the cake onto a cake plate and remove the waxed paper liner.
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To make the glaze, melt the 1 cup of semisweet chocolate pieces in a small heavy saucepan or skillet over low heat.
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Remove the chocolate from heat and stir in the butter or margarine until melted.
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In a small bowl, dissolve the instant coffee crystals in the hot water.
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Stir the sour cream and maple flavoring into the coffee mixture.
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Add the sour cream mixture to the melted chocolate, stirring until the glaze is smooth and shiny.
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Spread the glaze over the top and sides of the cooled cake.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2414kcal
- % Daily Value *
- Total Fat 158.5g244%
- Saturated Fat 42.1g211%
- Cholesterol 1243mg415%
- Sodium 448mg19%
- Total Carbohydrate 174.2g59%
- Dietary Fiber 35.4g142%
- Sugars 128.4g
- Protein 84.3g169%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the cake at room temperature, loosely covered, for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Substitutions: You can substitute pecans for the almonds if preferred. For a dairy-free version, ensure the butter in the glaze is replaced with a high-quality vegan butter alternative and the sour cream with a plant-based sour cream.
Tip: Allowing the eggs to come to room temperature before whipping is crucial for achieving maximum volume and a light, airy cake structure.
Safety: Ensure the mixer beaters are completely clean and dry before whipping egg whites. Even a trace of fat or yolk can prevent the whites from forming stiff peaks.
