I picked up a publication called “Organic and Natural” at a Hudson Valley supermarket that, to my surprise, contains information about kosher-for-Passover foods and certification, as well as one of the best-sounding Pesach dessert recipes I’ve come upon.
Some of the information, by the way, is a little tsemished. In a discussion of what constitutes chametz – “barley, wheat, rye, oats, and spelt” are cited – there’s this sentence: “Leavening is also avoided.” Avoided? Vey iz mir.
At any rate, the recipe – which should take 30 minutes prep time and serves 10 – sounds yummy, and here it is (the publication attributes it to “Italian Holiday Cooking” by Michele Scicolone). Please note that I am not baking this year and I have not checked out the k-for-p certification of organic chocolate, vanilla, etc. You’re on your own here.
Chocolate Cake for Passover
Oil and fine matzoh meal for pan
1 1/4 cup whole almonds, roasted and cooled
2/3 cup sugar, divided
5 large eggs, separated
1 tsp. vanilla extract
6 oz. semisweet chocolate, very finely chopped
Pinch of salt
Cocoa power for dusting
1. Preheat oven to 350 degrees. Oil a springform pan and dust it lightly with matzoh meal.
2. In a food processor or blender, combine almonds and 1/3 cup of sugar. Pulse or blend until nuts are finely chopped.
3. In a large bowl, beat egg yolks, vanilla, and remaining 1/3 cup of sugar until creamy. Stir in nuts and chocolate.
4. In another large bowl, beat egg whites and salt until peaks form. Gradually add whites to chocolate mixture, folding gently with rubber spatula to avoid deflating whites.
5. Scrape batter into prepared pan. Bake 35 minutes or until cake is slightly puffed around edges but still moist in center. Cool 10 minutes on wire rack. Run small knife around inside of pan. Let cake cool completely; it will sink slightly as it cools.
6. Just before serving, place cocoa powder in small sieve and dust top of cake.
B’tayavon – and a zissen Pesach.