Skip to Content

close
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search
Course/Dish
 


PASSOVER GATEAU AU CHOCOLAT
from "Chocolate Holidays" by Alice Medrich

Why is this cake different from all other Passover cakes? It has a rich and intensely chocolate flavor with a texture as light and creamy as a mousse. Fresh raspberries, with or without whipped cream, are magical accompaniments. For best flavor, make the cake one-day before serving.

Serves 12 to 14
 Chocolate Holidays
INGREDIENTS (CLICK TO BUY)

1/4 cup whole almonds, blanched or unblanched
3 tablespoons matzo cake meal
9 ounces bittersweet or semisweet chocolate, coarsely chopped
16 tablespoons (2 sticks) unsalted butter or unsalted stick margarine, cut into pieces
6 eggs, separated
Grated zest of 1 medium orange
1/3 cup (packed) light brown sugar
2/3 cup granulated sugar
1/8 teaspoon salt
Cocoa powder or powdered sugar, for dusting (optional)

Equipment
9-inch springform pan, 2 1/2 to 3 inches deep, ungreased


Print Print recipe
PREPARATION

Preheat the oven to 375°F.
In a food processor, pulse the almonds and cake meal until the almonds are very finely ground. Set aside.
Melt the chocolate and butter in the top of a double boiler or in a small bowl placed in a skillet of barely simmering water, stirring occasionally until melted and smooth. Remove from the heat. Or microwave on Medium (50 percent) power for 2 1/2 to 3 minutes. Stir until smooth and completely melted.
In a large bowl, whisk the egg yolks and orange zest with the brown sugar, 1/3 cup of the granulated sugar, and salt until pale and thick. Stir in the warm chocolate mixture. Set aside.
In a clean, dry mixing bowl, beat the egg whites at medium speed until they are foamy. Gradually sprinkle in the remaining 1/3 cup granulated sugar, beating at high speed until almost stiff. Fold about one quarter of the egg whites and all of the almond mixture into the yolk mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a toothpick or wooden skewer plunged into the cake about 1 1/2 inches from the edge of the cake comes out clean, 30 to 35 minutes. The center of the cake will jiggle slightly when the pan is jostled and will still be gooey if tested. Set the cake on a rack to cool. The surface will crack and fall as it cools. May be prepared to this point and will keep, covered, at room temperature, 2 to 3 days, or frozen up to 3 months. Bring to room temperature before serving.
Slide a slim knife around the sides of the cake to release it. Remove the pan sides and transfer the cake, right side up, to a serving platter. Sprinkle a little cocoa (or powdered sugar if not for Passover) over the top before serving, if desired.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Just FreshDirect Raw Almonds - $8.99/ea
 16oz
 
  Baker's Unsweetened Baking Chocolate Bars - $3.49/ea
 4oz
 
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
 
  Navel Orange - $1.79/ea Save! 4 for $6
   
 
  Domino Light Brown Sugar - $1.69/ea
 1lb
 
  Yehuda Matzos Jerusalem Cake Meal - $3.99/ea
 16oz
 
Optional Ingredients
  Hershey's Baking Cocoa - $4.99/ea
 8oz
 
  Domino Powdered Confectioners Sugar - $2.19/ea
 1lb
 
You May Already Have
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
Estimated Total:  
save recipe as list