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Sephardic Chocolate Cake


submitted by sarahjane on Jan-22-06
average rating: 3.0 (from 1 votes)
(this recipe is good for dessert)
servings: 10-12

This cake is eminently suitable for Passover, but I just made it for a dinner party.  If your sweet tooth runs to the minimalist, as mine does, you will like this, as it is simple, sophisticated and not too sweet.  It is rather reminiscent of a brownie, only more adult. 

From Claudia Roden's Book of Jewish Food


250 g (9 oz) dark, bittersweet chocolate
6 eggs, separated
75 g (3 oz) sugar
100 g (4 oz) ground almonds (could also use walnuts)
Grated zest of one orange

Pre-heat oven to 350 F/180 C.
Oil and flour a 9 inch springform pan
Melt chocolate in a double boiler
Beat egg yolks with sugar until pale
Add ground almonds, chocolate and one egg white and mix very well
In a separate bowl, beat egg whites until stiff
Fold into chocolate mixture
Pour into cake pan and bake 45 minutes, or until tester comes out clean and cake is pulling away from the side of the pan


steveandsarah, Apr-28-06 01:19:53:
rating:
This recipe combines two of my absolutely favourite things to eat--dark chocolate and almonds, so my expectations were unreasonably high. Thus, although it was good, it wasn't quite as sublime as I was hoping. I think I would bake it less next time: the consistency was quite dry, demanding a glass of milk (or whipped cream, in my Mum's opinion) on the side.
sarahjane, Apr-28-06 13:12:59:
Yes, I should have said: this is a rather dry cake, due to the lack of dairy. I actually don't mind that, but if moistness is important to you, it's probably good you should know.
sarahjane, Jan-25-11 14:12:49:
I remade this cake, this time adding a stick of butter (deemed optional) in the recipe. For those wanting a moister cake, this might help. It certainly made the cake fudgier.

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