You all see my name on the website, but what you don't see is all the "behind the scenes" work done by my friend and partner. She's the one who makes it all happen! Her grandmother is unwell, so this is the first year she won't be treating the grandkids to her special Pesach cake that has been in the family for decades. Here is the recipe, copied from a well worn and scribbled card. Please do try it and when you do, think of her and say a small tefillah for Frieda bat Sara.
- 8 eggs, separated -
- 1 1/2 cups sugar -
- 3 1/2 oz chocolate -
- 1 tsp coffee dissolved in 1 tbsp boiling water -
- 1/2 cup oil -
- 1 Tbsp lemon juice -
- 1 bag (6 oz) ground filberts -
- 1 Tbsp potato starch, sifted -
- confectioner's sugar OR Chocolate Cream for topping (optional) -
1. Preheat oven to 350.
2. In the bowl of an electric mixer, fitted with a beater attachment, beat egg whites until soft peaks form.
3. In a second bowl, beat egg yolks with sugar until creamy and pale. Meanwhile, in a double boiler, melt the chocolate and add the dissolved coffee and oil. Cool for about 5-7 minutes.
4. In a third bowl, combine the filberts and potato starch. Fold the chocolate mixture and filbert mixture, along with the lemon juice, into the whites, and fold until completely combined. Pour into a 9 inch springform pan.
5. Bake for 50 minutes. Cake is supposed to be moist. Don't over bake!
6. Sprinkle with confectionary sugar or spread with my favourite Chocolate Cream when serving.