10 Servings
2 Hours, 15 Minutes
Allergens
Submitted by Tamar Marvin
A nut meringue base topped with velvety chocolate and cream, this cake was immediately dubbed “Passover Awesome Cake” by my husband the first time I made it. It’s become a treat that my family looks forward to all year. This cake is wonderful for a dairy meal, but can also be made parve. It uses ingredients that are easy to find kosher for Pesach.
Preheat the oven to 350F (180C) and grease a 9″ (22 cm) round, preferably springform, cake pan.
Whip the egg whites until they hold stiff peaks. Gradually add in the sugar while whipping. Fold in the ground nuts.
Spread the mixture in the prepared cake pan. Bake for 45 minutes, until golden around the edges and well set in the center.
Melt together the chopped chocolate along with the water and sugar, either in a double boiler or in the microwave in 2 20-second intervals, stirring between.
When evenly melted, stir in the butter/margarine. Set aside to cool for about 10 minutes.
Beat the reserved egg yolks with a fork and strain them into the chocolate mixture. Stir to combine.
Spread the chocolate evenly over the meringue when it’s ready, then cover and place in the refrigerator to chill completely, about 1 hour.
Whisk the coffee granules in the cream, if using. Whip the cream until stiff, then add the sugar. Spread on top of the cake and continue to chill until serving.
