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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
I got the recipe for this chocolate cake base from a friend of my sister’s more than 10 years ago. I paired it with this cookie dough which I’d created for Family Table a while back, as a component for a different recipe. Two recipes that are fantastic in their own right, but put together makes things so much more fun.
3/4 cup oil (for best results, freeze oil)
1 and 1/4 cups sugar
2 eggs
1 cup ground almonds
1 cup Gefen Potato Starch
pinch salt
3/4 cup chopped pecans
3/4 cup mini chocolate chips
5 eggs
1 cup oil
1 and 1/2 cups sugar
1 teaspoon vanilla sugar
1 teaspoon imitation vanilla
1/2 cup Gefen Cocoa Powder
pinch Haddar Coffee granules
3/4 cup Gefen Potato Starch
1 teaspoon baking soda
1 teaspoon kosher l’Pesach vinegar
1 cup confectioners’ sugar
3 tablespoons hot water
3 tablespoons Gefen Cocoa
1 tablespoon oil
Preheat oven to 350°F (175°C).
For the cookie batter: In the bowl of your mixer, beat together the oil and sugar. Add the eggs. With a spoon, gently mix in ground almonds, potato starch, and salt. Add the chopped pecans and chocolate chips and mix well.
For the cake: In the bowl of your mixer, beat eggs, oil, sugars, and vanilla. Add cocoa, coffee, and potato starch. In a small bowl, mix baking soda and vinegar, and then mix with the batter.
Pour chocolate cake batter into a nine- by 13-inch (20×30-centimeter) baking pan. Then add the cookie dough, in tablespoon-sized drops, over the top of the chocolate cake. (It should look polka dotted.) Bake for 45 minutes.
If desired, make the frosting by mixing all ingredients together. Pour over cooled cake.
Yields about 2 dozen squares
Photography by Moishe Wulliger Styling by Renee Muller
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how do you divide the doubled listed ingredients for each recipe. oil is lifted 3 times!!!