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Parve
Medium
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This recipe was published on KosherScoop.com in 2012.] You all see my name on the website, but what you don’t see is all the “behind the scenes” work done by my friend and partner. She’s the one who makes it all happen! Her grandmother is unwell, so this is the first year she won’t be treating the grandkids to her special Pesach cake that has been in the family for decades. Here is the recipe, copied from a well-worn and scribbled card. Please do try it and when you do, think of her and say a small tefillah for Frieda bat Sara.
8 eggs, separated
1 and 1/2 cups sugar
3 and 1/2 ounces chocolate
1 teaspoon Haddar Coffee dissolved in 1 tablespoon boiling water
1/2 cup oil
1 tablespoon lemon juice
6 ounces Gefen Ground Filberts
1 tablespoon Gefen Potato Starch, sifted
Gefen Confectioners’ Sugar OR Chocolate Cream for topping (recipe follows)
4 tablespoons sugar
1/4 cup water
3 tablespoons Gefen Cocoa
3 and 1/2 ounces bittersweet chocolate
1 tablespoon vanilla sugar
4 egg yolks
1/4 pound (1 stick) margarine
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, fitted with a beater attachment, beat egg whites until soft peaks form.
In a second bowl, beat egg yolks with sugar until creamy and pale. Meanwhile, in a double boiler, melt the chocolate and add the dissolved coffee and oil. Cool for about five to seven minutes.
In a third bowl, combine the filberts and potato starch. Fold the chocolate mixture and filbert mixture, along with the lemon juice, into the whites, and fold until completely combined. Pour into a nine-inch springform pan.
Bake for 50 minutes. The cake is supposed to be moist. Don’t overbake!
Sprinkle with confectionary sugar or spread with my favourite Chocolate Cream when serving (recipe follows).
In a double boiler place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa, vanilla sugar and let melt, mix well. Add yolks to mixture, mixing constantly until they are incorporated, add margarine.
When smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze if needed. Yields 1 cup
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