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Print This Delicious Holiday Chocolate Nut Passover Cake Recipe

Passover Chocolate Nut Cake Recipe
Passover Chocolate Nut Cake

Chocolate Nut Passover cake recipe for the holidays.
Wonderfully sweet and delicate cake, makes a fabulous dessert.
To prepare this recipe for Passover, select food products that are kosher as needed. Apricot jam and walnuts with chocolate, for a taste that can't be beat.

1 Tablespoon Matzo meal or matzo cake meal, for dusting
1 package (8 oz) Semi-sweet baking chocolate, divided
6 Eggs, separated
3/4 cup Sugar, divided
3/4 cup Margarine, softened
1 tsp Grated orange peel
1 cup Walnut pieces, finely ground
1/4 cup Apricot jam

Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 9-inch springform pan
Preheat oven, grease and dust side of springform pan with matzo meal.

Melt 7 ounces of the chocolate, set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine, beat until light and fluffy. Add melted chocolate, orange peel and walnuts, mix well.
Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
Bake Passover chocolate cake until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run a small knife or spatula around rim of pan to loosen cake, remove rim of pan. Gently loosen Passover cake from bottom of pan with a spatula; place cake on wire rack. Cool completely. Microwave apricot jam in microwaveable bowl, on high for 10 seconds. Spread over top of cake. Melt remaining 1 ounce chocolate, drizzle over cake.
Let Passover chocolate nut cake stand until chocolate is firm.

*Matzo meal is an excellent binder, used in place of breadcrumbs. Matzo meal can be used in any recipe which calls for breadcrumbs; has a very clear, plain flavor which will not clash with other ingredients.

During Passover for example, a number of foods are forbidden. If you are cooking food for Jewish guests during Passover, ask them about their specific culinary traditions and if you should use ingredients like matzo meal. While all types of matzo are presumed Kosher, not all are safe for Passover, since some have ingredients which are restricted during this important holiday.
12 Servings
Nutrition facts for Chocolate Nut Passover Cake
Serving Size 134 g
Calories 267
Calories from Fat 177
Total Fat 19.7g 30%
Saturated Fat 2.9g 14%
Cholesterol 82mg 27%
Sodium 167mg 7%
Total Carbohydrates 19.2g 6%
Dietary Fiber 0.8g 3%
Sugars 15.7g
Protein 5.6g
Vitamin A 13% • Vitamin C 2% • Calcium 2% • Iron 4%



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Passover Chocolate Nut Cake Recipe to a Friend


User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!