Passover Chocolate Hazelnut Cake Recipe

Step by Step Method

Step 1

To Make Hazelnut Paste: In a food processor, finely grind the nuts until mealy. Add egg whites, confectioners' sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.

Step 2

For The Cake: Preheat the oven to 325 degreesF and adjust the rack to the middle of the oven.

Step 3

Cut a 9 inch circle of parchment paper to line a 9 inch spring form pan. Lightly, with nonstick cooking spray, spray the bottom of the pan, place the parchment into the bottom, and then lightly spray again, (spray-paper-spray) and set aside.

Step 4

Melt all the bittersweet chocolate over water in a double-boiler pan, stirring constantly to prevent burning. Once the chocolate is melted, set it aside to cool.

Step 5

Add the egg whites to the bowl of an electric mixer, attach the whisk. Begin to whisk the egg whites on medium speed until they become bubbly and foamy. Then increase speed to high and whisk egg whites until they just begin to become soft peaks. Gradually add in 1/2 of the sugar and continue to whisk for an additional minute. Eggs should be in between soft and hard peaks.

Step 6

Using a spatula, gently remove egg whites and transfer them into another clean bowl – set aside.

Step 7

In a bowl of a food processor, pulse the hazelnuts with the powdered sugar, cocoa, and salt to form a fine, sand like mixture. Do not overprocess.

Step 8

In the bowl of the electric mixer, combine the butter and ¾ cup of sugar. With the paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy.

Step 9

Beat in the Hazelnut Paste scraping down the sides of the bowl with a spatula, mix until well combined. Add in the yolks one at a time and mix until combined.

Step 10

Mix in the espresso and vanilla extract, followed by the melted chocolate; mix until just combined. Gently fold in the hazelnut mixture from the food processor. Fold in the egg whites in thirds until just combined (do not over mix).

Step 11

Spread the batter evenly into the prepared pan

Step 12

Bake for 50-55 minutes (the finished cake will be slightly cracked and puffy).

Step 13

Once removed from the oven, the cake will fall in the middle (don’t worry, it is suppose to). Allow to cool slightly then place into the refrigerator to cool completely and become firm (at least 4-6 hours or overnight). Do not try to unmold or slice while warm, the cake will fall apart and appear uncooked.