Passover Mocha Cake
Source of Recipe
Gal
List of Ingredients
Passover Mocha Cake
Cake
1 cup sliced almonds
2/3 cup semisweet chocolate chips (4 ounces)
1 1/2 cups sugar
1/2 cup matzo cake meal
9 large eggs, yolks and whites separated into large bowls, whites at room temperature
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons instant coffee granules, dissolved in 1/4 cup oiling water, cooled
1/3 cup oil
Glaze & Decoration
1/2 cup semisweet chocolate chips (3 oz)
1 tablespoon oil
1 pint strawberries, rinsed and patted dryRecipe
Heat oven to 350°F.
You'll need a rimmed baking sheet and a 10 x 4 1/2-inch tube pan with a removable tube insert.
Cake:
Spread almonds on baking sheet.
Bake 5 to 6 minutes until lightly toasted, then cool.
Meanwhile, pulse 2/3 cup chocolate chips in foodn processor until finely ground.
Scrape into a medium bowl.
Pulse almonds, 1/4 cup sugar and the cake meal in food processor until almonds are finely ground.
Add to chocolate; stir to blend.
Beat egg whites with mixer on high speed until soft peaks form when beaters are lifted.
Gradually beat in 1/4 cup sugar and continue beating just until stiff peaks form when beaters are lifted.
Set aside.
Beat yolks, remaining 1 cup sugar, spices, salt, the coffee and oil just to blend.
Fold in 1/4 of the whites, then the nut mixture.
Fold in remaining whites; pour into ungreased tube pan.
Bake 55 minutes, or until top looks dry and cake springs back when gently touched.
Immediately invert the pan onto a wire rack.
Cool completely, upside down.
To unmold:
Gently run a knife around edge of pan and inner tube.
Holding tube, lift out cake.
Run a knife between bottom of insert and cake; invert and remove insert.
Glaze and decorate up to 1 hour before serving:
Melt chocolate as package directs, but with the oil added.
Stir together until well combined.
Cool chocolate for 4 minutes.
Drizzle most over cake; dip berries in remaining glaze and place on cake.
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