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My review
Passover Chocolate Sponge Cake
Barbara
"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 calsOriginal recipe yields 12 servings (1 - 10 inch Bundt cake)
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Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 350 calories; 23 g fat; 28.5 g carbohydrates; 12.3 g protein; 155 mg cholesterol; 59 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
2/19/2002
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...
2/17/2013
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...
3/29/2013
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+...