This grated chocolate cake is a perfect ending for a Yom Tov seudah. It
- 9 eggs, separated -
- 1½ cups sugar -
- 1 pkg vanilla sugar (1 Tbls) -
- 1 tsp baking powder -
- 1 tsp lemon juice -
- 3/4 cup oil -
- 3/4cup potato starch -
- 2-3 ounces (75 gram) grated chocolate -
1. Beat the whites, gradually adding 3/4 cup sugar, until stiff peaks form. In a separate bowl, beat the yolks, adding the remaining 3/4 cup sugar and vanilla.
2. Add the baking powder, lemon juice, and oil. Beat well. Sprinkle the potato starch over the top and mix. Don’t over mix.
3. Gently fold the whites and yolk mixtures together. Add the grated chocolate by hand; mix just until blended. Pour into a lightly greased tube pan and bake for about 45 min to an hour. If the top gets brown too fast, cover very loosely with aluminum foil, and continue baking until done. Cool before removing from the pan and serving.
Note: In order to insure that your Pesach cake will not flop, fall, or fail, it’s advisable to buy a small sifter and sift the potato starch directly onto the batter as it is mixing. This will prevent it from being too heavy and clumpy and falling to the bottom. Remember, these cakes have very little to hold them together besides eggs and oil! Another precaution is to gingerly fold the whites and yolks together. Do not overmix.
Tip: You can add a tsp of instant coffee and a bit more chocolate to the batter if you prefer the mocha flavor. It’s delicious either way.