Passover Chocolate Sponge Cake

Passover Chocolate Sponge Cake

3 Reviews 1 Pic
Recipe by  Barbara

“This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt cake

Directions

  1. Melt chocolate in top of double boiler; set aside.
  2. Beat egg yolks until thick and lemon colored. 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 10 inch Bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

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Reviews (3)

Rate This Recipe
NANCYNANCY
59

NANCYNANCY

WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM, CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AND I GREASED AND FLOURED IT. THE CAKE TASTES GREAT THOUGH BUT NOW THAT IT IS IN PIECES WE WILL EAT IT WITH ICECREAM AND CHOCOLATE SAUCE IN A BOWL, NO PRETTY PIECES HERE. DEFINITELY WILL MAKE THIS AGAIN BUT IN THE "TUBE/ANGEL FOOD" PAN. I ADDED A SPINKLING OF INSTANT COFFEE POWDER TOO FOR A MORE MOCHA TASTE. BARBARA, IF YOU HAVE SUGGESTIONS FOR HOW TO GET IT OUT OF THE BUNDT PAN I WOULD APPRECIATE IT CAUSE IT WOULD LOOK PRETTY OUT OF THE DECORATIVE BUNDT PAN. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE.

jmacsaunders
19

jmacsaunders

I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too long for it was started to burn on the bottom. Although it says cook for 1 hour or until cake springs back....I didn't think I needed to check it 15 minutes before. So it was overcooked and a bit dry. According the review before mine...they had problems using a Bundt Pan. For me, it fell right out. Considering this cake had very little fat....just no stick spray on my Bundt pan worked great. I'd like to try this recipe again and see how fares with less cooking time.

trigeek
1

trigeek

Well I am a bit surprised that there is no butter, but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk+chocolate+ almond meal was very very dry drier than peanut butter consistency. I would put a little more sugar as well Maybe using almond meal/flour ( storebought) caused me to put more than intended. ( as the home ground one would naturally be more fluffier)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 350 cal
  • 17%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Flourless Chocolate Cake II

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