This is a kosher for Pesach cake.
This cake is Pesach.
My love for food does not abate during this period of restriction. Eight days is hardly a lifetime and I like to see how creative we can be with the things we can eat. I look forward to this time but mostly I look forward to this cake.
My semester abroad took me away from home one Pesach (the one and only year I was separated from my mother and her mixer) but I dutifully reproduced this cake once (and then again) for my impressed British hosts. I’d like to say it’s pretty easy but that’s all on you and your egg-white folding skills.
I should note that this cake has never been baked during any other time of year. Some things must stay sacred.
I’m giving you this recipe because I love you. This is officially called: “Passover Chocolate Chip Cake – Family Favorite!”
Preheat oven to 325o
Ingredients:
- 10 large eggs, separated
- 1.5 cups sugar
- ¾ cups potato starch
- ¼ cup cake meal
- 1 large bar of parve dark chocolate, grated (4 ounces)
- 1 teaspoon of instant coffee/espresso dissolved in 1 teaspoon hot water
Steps:
- Beat egg whites until stiff, gradually add sugar
- Beat egg yolks well and fold into whites
- Blend dry ingredients and add along with coffee mixture
- Fold in well and gradually add grated chocolate
- Bake in 10-in tube pan or rectangular pan for 45-50 min (until toothpick comes out clean)
- Turn upside down to cool
Xx
Bury The Fork 