Passover Dark Chocolate Nut Cake

Passover Dark Chocolate Nut Cake Recipe - Indulge in Rich Chocolate Flavor Without Guilt

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 10-12

Introduction

This Passover Dark Chocolate Nut Cake is a rich and decadent dessert that is perfect for the holiday season. Made with a combination of unsweetened and semisweet chocolate, as well as finely chopped pecans, this cake is sure to satisfy any chocolate lover's cravings.

History

This recipe has been passed down through generations in my family and is a staple at our Passover Seder. The combination of rich chocolate and nutty flavors makes it a favorite among family and friends.

Ingredients

10 to 12 eggs
3 oz (85 g) unsweetened chocolate
0.5 cup semisweet chocolate pieces
0.67 cup sugar
2 cup very finely chopped almonds or pecans
0.75 tsp pure vanilla
0.25 tsp almond extract
0.25 cup sugar

Dark chocolate glaze

1 cup semisweet chocolate pieces
1 tsp butter or margarine
0.5 tsp instant coffee crystals
1 tbsp hot water
3 tbsp dairy sour cream
0.25 tsp maple flavoring

How to prepare

Set a large mixer bowl in a sink filled with 2 inches of warm water.
Separate eggs (you should have about 1.5 cups of whites).
Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat.
Turn off the heat and stir (the chocolate will continue to melt).
Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 0.5" wider than the pan and the center hole slightly larger than the tube.
Grease the pan thoroughly.
Place the liner in the pan and grease the liner.
Beat the egg yolks with an electric mixer on high speed for about 4 minutes or until they are thick and lemon colored.
Add the 0.67 cup of sugar, beating until very thick.
Stir in the melted chocolate and chopped nuts.
Thoroughly wash and dry the beaters.
Beat the egg whites with vanilla and almond extract until foamy.
Gradually add the 0.25 cup of sugar to the egg whites, beating until soft peaks form.
Lighten the egg yolk mixture with about 2 cups of beaten egg whites.
Add to the remaining egg white mixture and fold together to combine.
Turn the batter into the prepared pan.
Bake at 350°F (177°C) for about 40 minutes or until the top springs back when lightly touched.
Run a knife around the edge of the pan and center to loosen.
Cool in the pan for 1 hour.
Invert onto a cake plate.
Remove the waxed paper.
Prepare the glaze and spread it over the top and sides of the cake.

Dark chocolate glaze

In a small heavy saucepan or skillet, melt the chocolate over low heat.
Remove from heat and stir in the butter or margarine.
In a small bowl, dissolve the instant coffee in hot water.
Stir in the sour cream and maple flavoring.
Add the sour cream mixture to the chocolate, stirring until smooth and shiny.

Variations

For a different flavor profile, try adding a teaspoon of cinnamon or a pinch of cayenne pepper to the batter.

Cooking Tips & Tricks

Be sure to separate the eggs carefully to ensure that the yolks and whites are not mixed together.

- Folding the beaten egg whites into the batter gently will help to keep the cake light and fluffy.

- Greasing and lining the pan with waxed paper will help the cake to release easily after baking.

Serving Suggestions

This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to beat the egg yolks until they are thick and lemon colored to ensure a light and fluffy cake.

Ingredient Substitutions

If you don't have pecans on hand, you can substitute walnuts or almonds.

Make Ahead Tips

This cake can be made a day in advance and stored in an airtight container at room temperature.

Presentation Ideas

Top the cake with a sprinkle of powdered sugar or a drizzle of melted chocolate for a beautiful presentation.

Pairing Recommendations

This cake pairs well with a glass of red wine or a cup of coffee.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 10-15 seconds.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 250 calories.

Carbohydrates

Each serving of this Passover Dark Chocolate Nut Cake contains approximately 20 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 15 grams of fat.

Proteins

Each serving of this cake contains approximately 6 grams of protein.

Vitamins and minerals

This cake is a good source of iron and magnesium, thanks to the pecans and chocolate.

Alergens

This recipe contains eggs, nuts, and dairy.

Summary

This Passover Dark Chocolate Nut Cake is a rich and indulgent dessert that is high in fat and calories. It is best enjoyed in moderation as a special treat during the holiday season.

Summary

This Passover Dark Chocolate Nut Cake is a delicious and decadent dessert that is perfect for the holiday season. With a rich chocolate flavor and a nutty crunch, this cake is sure to be a hit with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, during my college years, when I stumbled upon a quaint little bakery tucked away in the bustling streets of New York City. The smell of freshly baked goods wafted through the air, drawing me in like a moth to a flame.

As I entered the bakery, I was greeted with a warm smile from the elderly woman behind the counter. She must have sensed my curiosity because she immediately offered me a sample of her Passover Dark Chocolate Nut Cake. I took a bite and was immediately transported to a world of decadent flavors and rich, chocolatey goodness. It was unlike anything I had ever tasted before.

I knew in that moment that I had to learn the secret behind this delicious cake. The kind woman must have seen the determination in my eyes because she invited me into the back of the bakery to watch her prepare the cake. She explained each step in detail, from melting the dark chocolate to folding in the chopped nuts and eggs. I watched intently, taking mental notes of every technique she used.

After spending hours in the bakery, I finally had the recipe in my hands. The elderly woman had written it down for me on a faded piece of parchment paper, complete with her signature at the bottom. I thanked her profusely and promised to cherish the recipe for years to come.

From that day on, I made the Passover Dark Chocolate Nut Cake every year during the holiday season. It became a beloved tradition in my family, with everyone eagerly awaiting the arrival of the decadent dessert. The cake was a symbol of unity and togetherness, bringing us all closer as we sat around the table, savoring each bite.

Over the years, I tweaked the recipe here and there, adding my own personal touch to make it truly my own. I experimented with different types of nuts, from walnuts to pecans, and even tried substituting dark chocolate with milk chocolate for a sweeter flavor. Each variation was met with rave reviews from my family and friends, encouraging me to keep pushing the boundaries of traditional baking.

As I grew older, I began to pass down the recipe to my own grandchildren, teaching them the importance of preserving family traditions and the joy of sharing a homemade dessert with loved ones. I showed them how to properly measure out the ingredients, how to fold in the nuts gently, and how to bake the cake until it was perfectly moist and decadent.

Now, as I sit in my kitchen, surrounded by the comforting smells of chocolate and nuts, I can't help but feel grateful for the memories and experiences that led me to this moment. The Passover Dark Chocolate Nut Cake has become more than just a recipe to me - it's a symbol of love, perseverance, and the power of culinary creativity.

I hope that one day, my grandchildren will look back on this recipe with the same fondness and nostalgia that I do now. And maybe, just maybe, they'll pass it down to their own children, ensuring that the legacy of the Passover Dark Chocolate Nut Cake lives on for generations to come.