A soft, easy-to-prepare cake with crunchy nuts and chocolate flakes that melt from bite to bite. Yields: 2 2- by 10-inch (25-centimeter) loaf pans.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease two two- by 10-inch (25-centimeter) loaf pans.
In a bowl, vigorously mix eggs, sugar, maple syrup, vanilla, salt, sour cream, and oil until well blended.
Add flour, almonds, and baking powder and mix until smooth.
Gently fold in chocolate and nuts until evenly distributed.
Pour batter into pans and smooth out tops. Sprinkle additional nuts on top of each cake. Bake 35–45 minutes or until cakes rise and are golden and firm.
Allow to cool completely at room temperature. Sprinkle with confectioners’ sugar and serve.
Store cake in a sealed container at room temperature for up to a week.
Parve version: Instead of sour cream, use the same quantity of soy milk.