Recipe by Barbara
"This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
6 (1 ounce) squares
semisweet chocolate, chopped
WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM, CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AND I GREASED AND FLOURED IT. THE CAKE TASTES GREAT THOUGH BUT NOW THAT IT IS IN PIECES WE WILL EAT IT WITH ICECREAM AND CHOCOLATE SAUCE IN A BOWL, NO PRETTY PIECES HERE. DEFINITELY WILL MAKE THIS AGAIN BUT IN THE "TUBE/ANGEL FOOD" PAN. I ADDED A SPINKLING OF INSTANT COFFEE POWDER TOO FOR A MORE MOCHA TASTE. BARBARA, IF YOU HAVE SUGGESTIONS FOR HOW TO GET IT OUT OF THE BUNDT PAN I WOULD APPRECIATE IT CAUSE IT WOULD LOOK PRETTY OUT OF THE DECORATIVE BUNDT PAN. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE.
I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too long for it was started to burn on the bottom. Although it says cook for 1 hour or until cake springs back....I didn't think I needed to check it 15 minutes before. So it was overcooked and a bit dry. According the review before mine...they had problems using a Bundt Pan. For me, it fell right out. Considering this cake had very little fat....just no stick spray on my Bundt pan worked great. I'd like to try this recipe again and see how fares with less cooking time.
Well I am a bit surprised that there is no butter, but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk+chocolate+ almond meal was very very dry drier than peanut butter consistency. I would put a little more sugar as well Maybe using almond meal/flour ( storebought) caused me to put more than intended. ( as the home ground one would naturally be more fluffier)
* Percent Daily Values are based on a 2,000 calorie diet.
Passover Chocolate Sponge Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 207
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.