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This grated chocolate cake is a perfect finale to a Yom Tov seudah. It’s so impressive and tasty that it doesn’t even need to be crowned with icing. Try it and you’ll agree — it really tastes chometzdig!
9 eggs, separated
1 and 1/2 cups sugar (can put a little less)
1 package vanilla sugar
1 teaspoon Haddar Baking Powder
1 teaspoon Heaven & Earth Lemon Juice
3/4 cup oil
3/4 cup Gefen Potato Starch
2-3 ounces (65-80 grams) chocolate, grated
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat the egg whites, gradually adding 3/4 cup sugar, until stiff peaks form.
In a separate bowl, beat the yolks, adding the remaining 3/4 cup sugar and vanilla. Add the baking powder, lemon juice, and oil. Beat well. Sprinkle the potato starch over the top and mix until incorporated, making sure not to over-mix. Gently fold in the whites and the grated chocolate, by hand; mix just until combined.
Pour the batter into a lightly greased tube pan and bake for about 45 minutes to an hour. If the top browns too quickly, cover very loosely with aluminum foil and continue baking until done. Cool before removing from the pan and serving.
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This cake is amazing! Texture is so soft and tastes delicious 🙂 we make it every pesach