Dessert, Freezes Well

Yield: 15 servings

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

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!

  1. Preheat oven to 350 F.
  2. 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.
  3. 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 well.
  4. 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.
  5. Bake for 1 hour, then reduce heat to 300 F for 15 minutes. Invert immediately and cool completely.

Freezes well.

This recipe is featured in these books & articles

The New Food Processor Bible

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