Passover Chocolate Mandelbrot Recipe

Name: Passover Chocolate Mandelbrot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup pareve margarine; 6 eggs; 2 3/4 cups matzo cake meal; 3/4 cup potato starch; 1/2 teaspoon salt; 1 cup chopped walnuts; 2 cups semisweet chocolate chips; 2 teaspoons white sugar; 1 teaspoon ground cinnamon

Servings: persons

2 cups white sugar
1 cup pareve margarine
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon

1
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2
In a large bowl, cream together the 2 cups sugar and margarine until smooth. Beat in eggs one at a time, mixing well after each one. Combine the cake meal, potato starch and salt; stir into the creamed mixture. Mix in walnuts and chocolate chips. The mixture will be heavy. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
3
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

1304

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups white sugar, 1 cup pareve margarine, 6 eggs, 2 3/4 cups matzo cake meal, and more.

Yes, Passover Chocolate Mandelbrot falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Passover Chocolate Mandelbrot

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