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Chocolate Passover Cake
Source: From MealLeaniYumm! ~ All That's Missing Is The Fat, ©1998 by Norene Gilletz, Gourmania, Inc.

Flourless but decadent chocolate cake with the hint of coffee.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 166.8
Total Carbs 35.3 g
Dietary Fiber 0.9 g
Sugars 22.6 g
Total Fat 2.1 g
Saturated Fat 0.6 g
Unsaturated Fat 0.3 g
Potassium 99.4 mg
Protein 6.0 g
Sodium 58.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  raw egg yolks
1 1/4 cup  sugar
0.3333 cup  brewed coffee
0 1/4 cup  potato starch
0 1/2 cup  matzoh meal
0.3333 cup  Cocoa Powder, unsweetened
8 each  egg whites
  1. Preheat oven to 350 degrees F.
  2. Beat egg yolks on high speed with an electric mixer until light. Gradually add 3/4 cup of the sugar and beat 3 to 4 minutes longer.
  3. Slowly pour in coffee (or orange juice) and beat 3 or 4 minutes more.
  4. Combine potato starch, cake meal, and cocoa in a strainer. Add mixture gradually to yolk mixture, folding it in gently.
  5. Beat egg whites until foamy. Add remaining 1/2 cup sugar, a little at a time, beating on high speed. Beat until stiff, but not dry.
  6. Mix about 1/4 of the meringue into yolk mixture to lighten it. Carefully fold in remaining meringue.
  7. Pour batter evenly into an ungreased 10-inch tube pan.
  8. Bake at 350 degrees F for 1 hour.
  9. Remove cake from oven and immediately invert cake pan onto a rack. Let hang until completely cool.
  10. Loosen cake from pan with a flexible spatula and carefully transfer to a serving plate.

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