Desserts

Passover Chocolate Nut Cake

photo by:kraft

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 m...read more

posted by

suzy-g

on 4/1/2010

time

prep:

15 min

total:

55 min

servings

total:

12 servings

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What You Need

Tbsp. matzo meal or matzo cake meal, for dusting

pkg. (8 oz.) semi-sweet baking chocolate, divided

eggs, separated

3/4

cup sugar, divided

3/4

cup (1-1/2 sticks) margarine, softened

tsp. grated orange zest

cup walnut pieces, finely ground

1/4

cup apricot jam

Make It

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.

Kraft Kitchens Tips

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.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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suzy-g

posted:4/1/2010

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!

a cook

posted:4/9/2007

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.

dede910

posted:4/7/2006

I plan on making this for our family dinner on Easter Sunday. I was raised in a Jewish home. My husband and my children are Catholic, but have had the opportunity to experience a lot about the Jewish faith. This will be my opportunity to treat them to another. Your reader from 2003, who rated this recipe, didn't read the recipe very well. There is no regular flour in it. Will let you know how our family liked this recipe after Easter.

a cook

posted:4/28/2005

I omitted the orange rind from the cake mix and substituted orange marmalade for the apricot jam as the glaze. This made the citrus taste more subtle. I used a 10" springform pan (all I had) and baked it less, using the toothpick test as a guide. I got a flatter more torte-like cake (more servings). The cake got raves for taste and presentation.

a cook

posted:4/29/2003

The recipe needs to be altered in the preperation of the pan. For Passover we do not use flour eliminate the dusting. It was to citrusy in taste. My family did not like the texture.

a cook

posted:3/18/2002

I have prepared this receipe for the last 2 Passover's and was so good. Everyone there enjoyed it so much there was no leftovers. It was not a difficult receipe either. Hopefully others will try this delicious treat.