Jewish Main Dish Recipes
Grated Chocolate Passover Cake Recipe
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Grated Chocolate Passover Cake

9 eggs, separated when cold and left to come to room temp.
l-l/2 c. sugar
l/4 c. matza cake meal
l/4 c. potato starch
l-2 (6 oz.) bitter, semi or your choice chocolate bars, grated(2/3c)

You need 2 bowls, a small one for the yolks and a large one for the whites in which you will mix cake. Beat egg whites until stiff with an electric mixer. Beat in sugar l tablespoon at a time. Add one yolk at a time continuing beating at a lower speed. Mix together in a bowl the dry ingredients and gently sprinkle a little over the top of the egg mixture, carefully folding in thoroughly.

Pour into an ungreased tube pan and bake for l hour at 350 degrees. (No slamming of doors or yelling please!) Remove from oven and cool upside down over a towel (paper works great). When cool, carefully cut around the outside of the pan and don't forget; the center needs to be cut around as well. Pull out the cake with the center funnel and cut between the bottom of the cake and the pan. Lift onto a platter.

This cake is very easy to prepare and is eaten quickly. You can wrap well in plastic wrap and the in tin foil. This cake freezes well.

 

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