Gluten Free Chocolate Nut Cake
Yesterday we sat down to review the menu for Passover and I requested that we make Lynn Shapiro‘s Chocolate Nut Cake from her book Food, Family, and Tradition: Hungarian Kosher Family Recipes and Remembrances. While I am not Jewish, I have grown to love the celebration — and the whole new world of food traditions, too! Family is coming tomorrow and we have guests coming, as well. I am on a crazy deadline for my next book (and forthcoming TV series), Secrets of the Southern Table and taking a break from my blog. This week I am sharing her recipe for a delicious Chocolate Nut Cake.
Bon Appétit Y’all!
Chocolate Nut Cake
Yield: 1 (9- or 10-inch) springform pan, serves 8 to 10
As this cake is kosher for Passover, it happens to be gluten free, as well.
10 large eggs, separated
1 cup sugar
6 ounces semisweet chocolate, melted and cooled
2 cups finely ground pecans, walnuts, or almonds
Pinch of fine sea salt
Heat the oven to 350°F. Spray pan with nonstick cooking spray. Line bottom with parchment paper cut to fit. In the work bowl of a stand mixer fitted with the whisk attachment, beat egg yolks with sugar until thick and light yellow. Remove the bowl from the mixer and stir in the chocolate, then, fold in the nuts.
In a separate large bowl beat egg whites and a pinch of salt until stiff. Using a large rubber spatula, carefully fold the whites into the cake mixture.Pour cake batter into prepared pan. Bake cake in the center of the oven for 1 hour, until a cake tester inserted in center of cake comes out clean. Remove to a rack to cool slightly. To serve, cut with a serrated knife and raspberry sauce on the side.
Copyright © 2016 Virginia Willis Culinary Enterprises, Inc.
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