Passover Chocolate Spice Cake
Tall, moist and flavorful, this cake has a lot of dimension to it.
About 10-12 servings
1 1/4 cup almonds, toasted, and finely chopped
10 egg yolks
1 1/4 cup sugar
1/3 cup Passover wine or warm coffee
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon cloves
1 1/2 teaspoons cinnamon
1 1/3 cup matzoh cake meal
1/4 cup potato starch
10 egg whites
3/4 cup sugar
Toast almonds and cool. Finely chop and set aside.
Preheat oven to 325 F. Line a ten inch tube or angel food pan with parchment
paper. Lightly grease and dust sides with potato starch.
In a medium bowl, beat the egg yolks and sugar until very thick and pale
yellow, Stir in the wine or coffee, cocoa powder, salt, cloves, and
cinnamon. Stir in the matzoh cake meal, potato starch and the chopped
In another large bowl with clean, dry beaters, gently whisk the egg whites
to break them up. Increase speed, and gradually dust in the 3/4 cup sugar,
beat on high speed until whites are stiff and glossy but not dry. Briskly
and thoroughly fold about one-third of beaten egg whites into egg yolk
mixture to lighten. Then in two separate amounts, fold in remaining egg
whites into egg yolk mixture, taking care not to deflate egg whites and to
still blend the batter properly.
Pour into prepared pan. Bake until done, about 55 minutes.