Passover Chocolate Cake

[Guest guest]

From The Jewish Holiday Baker by Joan Nathan

 

10 ounces good imported bittersweet chocolate -- broken into pieces

1/2 cup unsalted butter or parve margarine -- at room temperature

1/2 cup sugar -- plus more for sprinkling

5 large eggs -- separated

1/3 cup finely ground almonds -- done in a food processor

2 tablespoons kosher-for-passover brandy

whipped cream -- optional

fresh raspberries -- optional

1. Preheat the oven to 300 degrees and grease well a 9-inch

springform pan; line the bottom with baking parchment.

 

2. Melt the chocolate in a double boiler over barely simmering water.

When the chocolate has melted, turn off the heat and leave it over

the hot water to cool slowly.

 

3. Meanwhile, in a large mixing bowl, beat the butter or margarine

with 1/4 cup of sugar until the mixture is fluffy and almost white.

Add the egg yolks and beat for 1 minute. Add the almonds and brandy

and beat for 2 minutes more.

 

4. In a separate bowl, beat the egg whites until light and foamy

while gradually adding the remaining 1/4 cup of sugar. Continue

beating the whites until they are stiff and shiny.

 

5. Add the cooled melted chocolate to the egg-yolk mixture and mix

with a rubber spatula until well combined. Fold one quarter of this

chocolate mixture into the egg whites; then gently fold this egg-

white mixture back into the rest of the chocolate mixture, taking

care not to deflate the batter.

 

6. Pour the batter into the prepared pan. Bake on the bottom rack of

the oven for 25-30 minutes, or until a tester comes out covered with

a thick, moist (not wet), and crumby coating.

 

7. Allow the cake to cool for 30 minutes in the pan. Loosen the edges

with a knife, remove the sides, and carefully turn the cake upside

down onto a plate. Remove the baking parchment. Sprinkle with sugar.

 

8. Serve warm, at room temperature, or chilled with whipped cream and

raspberries on the side.

 

Yield: 10-12 servings (D or P)