This time of year means a lot to a number of my family and friends. It's definitely a busy birthday season. My Nini kicks off the season in our family with an April 2nd birthday often marked by, you guessed it, PASSOVER CAKE. "Gross!" you say? Yes, often times Kosher for Passover cakes are gross. But this chocolate cake is so good, I would not be opposed to it being served for my birthday. Our family needs to make sure our wheelhouse is stocked with plenty of K4P cake options because as of late Wednesday night we have a new addition to our potential Passover birthday crew, Leo Parker Schneider, an 8 lb. bundle of joy! Welcome to the family cuz!
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| Leo and Daddy Michael |
Passover Chocolate Cake by Ann Amernick
From The Jewish Holiday Baker by Joan Nathan 1998
Ingredients
From The Jewish Holiday Baker by Joan Nathan 1998
Ingredients
Directions
1. Preheat the oven to 300 degrees and grease well a 9-inch springform pan; line the bottom with baking parchment.
2. Melt the chocolate in a double boiler over barely simmering water. When the chocolate has melted, turn off the heat and leave it over the hot water to cool slowly.
3. Meanwhile, in a large mixing bowl, beat the butter or margarine with 1/4 cup of sugar until the mixture is fluffy and almost white. Add the egg yolks and beat for 1 minute. Add the almonds and brandy and beat for 2 minutes more.
4. In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup of sugar. Continue beating the whites until they are stiff and shiny.
5. Add the cooled melted chocolate to the egg-yolk mixture and mix with a rubber spatula until well combined. Fold one quarter of this chocolate mixture into the egg whites; then gently fold this egg-white mixture back into the rest of the chocolate mixture, taking care not to deflate the batter.
6. Pour the batter into the prepared pan. Bake on the bottom rack of the oven for 25-30 minutes, or until a tester comes out covered with a thick, moist (not wet), and crumby coating.
7. Allow the cake to cool for 30 minutes in the pan. Loosen the edges with a knife, remove the sides, and carefully turn the cake upside down onto a plate. Remove the baking parchment. Sprinkle with sugar.
8. Serve warm, at room temperature, or chilled with whipped cream and raspberries on the side.
Yield: 10-12 servings
A few more birthday shout-outs...
Happy birthday Caitlin Christian! I will never forget changing your diapers and and our fabulous trip to St. John's. Your sister and I will probably have a joint nervous breakdown the day you get your drivers license...
Happy birthday Adam Berman! So happy to have you in the DPhiE family. Cherry Blossom Festival 2010 4eva.
While her month may have passed, it's never too late to wish Emily Friedman a happy happy. Especially when she is far and away the most famous person I know these days. And yes, THAT Emily Friedman you heard on the radio the other day is indeed OUR Emily Friedman.
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