Passover Chocolate Sponge Cake – a delicious recipe with chocolate, eggs, sugar, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt chocolate in top of a double boiler; set aside.
2
Beat egg yolks until thick and lemon colored. Gradually add sugar; beat well after each addition. Add chocolate and almonds; stir well.
3
Beat egg whites (at room temperature) until stiff peaks form. Fold whites into batter.
4
Spoon batter into an ungreased 10-inch tube pan. Bake at 350u00b0 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.
5
Note: Finely grated nuts are used instead of flour in this recipe. 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.
1736
kcal
Calories
107
g
Fat
146
g
Carbs
55
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 6 (1-ounce) squares semisweet chocolate, 10 eggs, separated, 3/4 cup plus 2 tablespoons sugar, 2 cups finely grated almonds.
Yes, Passover Chocolate Sponge Cake 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.
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