Home Made Recipes

Passover Chocolate Sponge Cake

Passover Chocolate Sponge Cake


Unique recipe makes 1 – 10 inch Bundt cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 6 (1 ounce) squares semisweet chocolate, chopped

  • 10 eggs, separated

  • 7/eight cup white sugar

  • 2 cups floor almonds

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Passover Chocolate Sponge Cake


  1. Soften chocolate in prime of double boiler; put aside.
  2. Beat egg yolks till thick and lemon coloured. Regularly beat in sugar. Mix in chocolate and almonds.
  3. Beat egg whites till stiff peaks type. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  4. Bake at 350 levels F (one hundred seventy five levels C) for 1 hour, or till cake springs again when calmly touched. Take away from oven, invert pan, and funky about forty minutes earlier than eradicating from pan.


  • Energy
  • 350 kcal
  • 17%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Ldl cholesterol
  • 176 mg
  • fifty nine%
  • Fats
  • 23 g
  • 35%
  • Fiber
  • four.three g
  • 17%
  • Protein
  • 12.three g
  • 25%
  • Sodium
  • fifty nine mg
  • 2%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Barbara

“This cake makes use of floor almonds to exchange the wheat flour often present in muffins. When getting ready the almonds, a hand grinder is preferable to a meals processor or blender as a result of electrical machines deliver out the oil in nuts. If a blender or meals processor is used, grate just one/2 cup at a time. Don’t pack down when measuring.”

Categories:   Bundt Cake

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