Try this chocolate cake recipe for the Passover / Pesach festival: a chocolate almond cake recipe specifically adapted for the Passover / Pesach festival. Chocolate cake recipes abound, but in the case of using a chocolate cake recipe for the Passover / Pesach festival, wheat flour must be substituted to comply with the Kosher for Passover dietary laws, which prohibits the use of five specific grains during the Passover / Pesach festival: wheat, spelt, oats, rye, and barley, except when making matzo in which case one of the five aforementioned grains must be used.

The following chocolate cake recipe with almonds also complies with vegetarian concerns, depending on the specific vegetarian sub-group. For instance, lacto-ovo vegetarians (no meat or meat by-products allowed, but dairy products, eggs, and honey allowed) and lacto vegetarians (no meat or meat by-products allowed, no eggs allowed, but dairy products and honey allowed) are permitted to use the ingredients in the following chocolate cake recipe with almonds, as long as the butter used is vegetable-based and not animal-based.

Chocolate Cake Recipe With Almonds For Passover

1 cup sliced or slivered almonds, toasted
1 tablespoon plus 1 cup sugar, divided
3/4 cup (1 1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices

Instructions for the Chocolate Cake recipe with Almonds for Passover:

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius or Centigrade). Grease bottom of a 10-inch (25.40-centimeter) tube pan.
  2. Place toasted almonds (see note below) and 1 tablespoon sugar in the bowl of food processor.
  3. Process to a fine grind and set aside.
  4. Melt the butter, stir in the cocoa and cool.
  5. Meanwhile, in a large bowl beat the egg yolks with 3/4 cup sugar until pale yellow in color.
  6. Add cocoa mixture and salt; mix well. Add ground almonds.
  7. In a separate bowl, beat egg whites until foamy.
  8. Gradually add remaining 1/4 cup sugar, beating the egg whites until stiff but not dry.
  9. Add about 1/4 of the egg whites to chocolate mixture and stir to blend.
  10. Gradually fold in remaining egg whites.
  11. Pour into prepared pan and bake 40 to 45 minutes or until set.
  12. Remove from oven and cool for 10 minutes.
  13. Unmold and remove bottom.
  14. Cool completely.
  15. When ready to serve, decorate with apple slices and almonds and drizzle with honey.

Serves 12.

Note: To toast almonds, heat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade). Place almonds in single layer on shallow baking pan. Bake 7 or 8 minutes, stirring occasionally, until light brown. Cool completely.

Nutrition Values Per Serving: Calories: 380; Fat: 24 grams; Carbohydrates: 31 grams; Protein: 9 grams; Cholesterol: 110 milligrams; Sodium: 150 milligrams.

Share/Save/Bookmark          Subscribe