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Dairy
Easy
16 Servings
Allergens 
1 Hour
Diets
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.
3 large eggs
1/2 cup brown sugar
5 tablespoons maple syrup, honey, or Heaven and Earth Date Syrup
1 teaspoon Gefen Vanilla Extract
pinch of salt
6 and 3/4 ounces (200 milliliters) sour cream (see tips for parve version)
1/2 cup oil
1 and 1/4 cups flour
1/2 cup ground almonds
2 teaspoons Haddar Baking Powder
5 and 1/3 ounces (150 grams) Elite Bittersweet Chocolate, finely chopped
3 and 1/2 ounces (100 grams) nuts (your favorite), coarsely chopped
1 ounces (30 grams) nuts (your favorite), coarsely chopped
confectioners’ sugar
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.
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