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Passover Dark Chocolate Nut Cake

Passover Dark Chocolate Nut Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 2414
Dietary: Gluten-free, Vegetarian
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
  • 10 large Eggs, separated
  • 3 ounces Unsweetened chocolate, chopped
  • 1/2 cup Semisweet chocolate pieces
  • 2/3 cup Sugar (for cake batter)
  • 2 cups Almonds, very finely chopped (or pecans)
  • 1/4 cup Sugar (for egg whites)
  • 3/4 teaspoon Pure vanilla extract
  • 1/4 teaspoon Almond extract
  • 1 cup Semisweet chocolate pieces (for glaze)
  • 1 teaspoon Butter or margarine (for glaze)
  • 1/2 teaspoon Instant coffee crystals (for glaze)
  • 1 tablespoon Hot water (for glaze)
  • 3 tablespoons Dairy sour cream (for glaze)
  • 1/4 teaspoon Maple flavoring (for glaze)
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Beat the egg yolks with an electric mixer on high speed for about 4 minutes, or until they are thick and lemon-colored.
  6. 6
    Gradually add the 2/3 cup of sugar to the egg yolks, beating until the mixture is very thick and pale.
  7. 7
    Stir the melted chocolate mixture and the finely chopped almonds into the egg yolk mixture until well combined.
  8. 8
    Thoroughly wash and dry the mixer beaters to ensure no fat remains, which could prevent the egg whites from whipping.
  9. 9
    Beat the egg whites with the vanilla extract and almond extract until foamy.
  10. 10
    Gradually add the 1/4 cup of sugar to the egg whites, beating continuously until soft peaks form.
  11. 11
    Lighten the heavy egg yolk mixture by folding in about 2 cups of the beaten egg whites.
  12. 12
    Gently fold the remaining egg whites into the batter until just combined, taking care not to deflate the mixture.
  13. 13
    Pour the batter into the prepared tube pan and smooth the top.
  14. 14
    Bake at 350°F (177°C) for about 40 minutes, or until the top springs back when lightly touched.
  15. 15
    Run a knife around the edge of the pan and the center tube to loosen the cake.
  16. 16
    Cool the cake in the pan for 1 hour.
  17. 17
    Invert the cake onto a cake plate and remove the waxed paper liner.
  18. 18
    To make the glaze, melt the 1 cup of semisweet chocolate pieces in a small heavy saucepan or skillet over low heat.
  19. 19
    Remove the chocolate from heat and stir in the butter or margarine until melted.
  20. 20
    In a small bowl, dissolve the instant coffee crystals in the hot water.
  21. 21
    Stir the sour cream and maple flavoring into the coffee mixture.
  22. 22
    Add the sour cream mixture to the melted chocolate, stirring until the glaze is smooth and shiny.
  23. 23
    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.

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Read it online: https://www.chefs-mate.com/recipe/passover-dark-chocolate-nut-cake-2/