Passover Chocolate Nut Cake

4.3
(7) 6 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

12 servings

This dense and delectable flourless chocolate cake is perfect for Passover—or any time chocolatey deliciousness is called for!

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What You Need

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Make It

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  • Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.
  • Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for family gatherings. One cake makes 12 servings.

Substitute

Vegetable oil spread can be used instead of margarine. For best results, use one that contains at least 70% vegetable oil.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 26g
Saturated fat 7g
Cholesterol 105mg
Sodium 170mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 25g
Protein 5g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • suzy-g | Thu, Apr 1 2010 12:10 PM

    A hands-down success! Delicious to the last crumb. The only change was to use butter instead of margarine. This cake gets better--moister--as it sets, so it easily can be made a couple of days in advance. Tricky part will be keeping folks out of it until serving time! I kept it under a glass cake dome. Well done, Kraft!

  • Marchone | Mon, Dec 31 2007 5:19 PM

  • Indycat | Mon, Apr 9 2007 3:17 PM

    Recipe was easy to follow, not complicated at all. Considering it was a Passover cake, it wasn't dry. Tasted like a brownie and anything chocolate can't be bad! Family & company enjoyed.

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