Passover Chocolate Sponge Cake

    Passover Chocolate Sponge Cake

    138saves
    1hr15min


    32 people made this

    About this recipe: This cake uses ground almonds to replace the flour usually found in cakes. Be careful when preparing the almonds in a food processor because electric machines bring out the oil in nuts. Whizz a handful at a time.

    Ingredients
    Serves: 12 

    • 175g (6oz) dark chocolate, chopped
    • 10 eggs, separated
    • 175g (6oz) caster sugar
    • 350g (12oz) finely ground almonds

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Melt chocolate; set aside.
    2. Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
    3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 25cm tubed cake tin.
    4. Bake at 180 degrees C (gas mark 4) for 1 hour, or until cake springs back when lightly touched. Remove from oven, turn it upside down on a cooling rack and cool for about 40 minutes before removing from tin.

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    Reviews (4)

    by
    14

    Used different ingredients. I ADDED A SPINKLING OF INSTANT COFFEE FOR A MORE MOCHA TASTE. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE. - 18 Jul 2008

    by
    7

    I love this cake! I made it for a friend's birthday who cannot have gluten. Very moist and light cake. I made a chocolate/coffee frosting and was pleased as the basic cake is not too sweet. - 26 Jun 2012

    5

    Just lovely! well worth making. thank you. - 31 Aug 2009

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