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Passover Chocolate Sponge Cake

Rated as 4 out of 5 Stars

"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 is used, grate only 1/2 cup at a time. Do not pack down when measuring."
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Ingredients

servings 350
Original recipe yields 12 servings (1 - 10 inch Bundt cake)

Directions

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  1. Melt chocolate in top of double boiler; set aside.
  2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
  3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  4. 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.

Nutrition Facts


Per Serving: 350 calories; 23 28.5 12.3 155 59 Full nutrition

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Reviews

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WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM, CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AN...

I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too...

Well I am a bit surprised that there is no butter, but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk+chocolate+...

Wanted something a bit zippier, but this was a good recipe for inspiration. (1) I used 8 eggs (room temperature) instead of 10 and did not separate; beat for 15 minutes with 1-1/2 cups sugar. (...