Sephardic Chocolate Cake

author: sarahjane

created: 2006-01-22 01:17:27

servings: 10-12


This cake is eminently suitable for Passover, but I just made it for a dinner party. If your sweet tooth runs to the minimalist, as mine does, you will like this, as it is simple, sophisticated and not too sweet. It is rather reminiscent of a brownie, only more adult. From Claudia Roden's Book of Jewish Food


250 g (9 oz) dark, bittersweet chocolate 6 eggs, separated 75 g (3 oz) sugar 100 g (4 oz) ground almonds (could also use walnuts) Grated zest of one orange Pre-heat oven to 350 F/180 C. Oil and flour a 9 inch springform pan Melt chocolate in a double boiler Beat egg yolks with sugar until pale Add ground almonds, chocolate and one egg white and mix very well In a separate bowl, beat egg whites until stiff Fold into chocolate mixture Pour into cake pan and bake 45 minutes, or until tester comes out clean and cake is pulling away from the side of the pan