Passover Chocolate Sponge Cake

Cooking Recipes Catalogue

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, 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 i

INGREDIENTS (for 1 servings):


  • Melt chocolate in top of double boiler; set aside.
  • Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
  • Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  • Bake at 350 degrees F (175 degrees C) 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.