Passover chocolate sponge cake
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
- Melt chocolate; set aside.
- Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
- Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 25cm tubed cake tin.
- 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 & ratings
Average global rating:
(11)
Reviews in English (9)
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
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
Just lovely! well worth making. thank you. - 31 Aug 2009