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Passover Cooking: Chocolate Macaroon Cake

Chocolate Macaroon Cake

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves: 10
Pesach dessert, Parev, Will freeze

Chocolate and almonds are very popular ingredients for Pesach - in fact this cake is made up from store cupboard ingredients. It's quick to prepare and is ideal for either a tea or a dessert served with ice cream.

Ingredients
200g sliced almonds - toasted
150g almond macaroons or other Pesach biscuits
100g Plain dark chocolate
1 teaspoon almond essence
200g Margarine
180g Caster sugar
5 eggs - separated
2 tablespoons caster sugar
150g Cake Meal

For Garnish
Icing sugar
Raspberries
Mint leaves

Method
  • Pre-heat the oven to 180ºC/350ºF/ Gas mark 4
  • Line a loose-bottom cake tin with parchment paper greased with margarine and cake meal. Shake out any excess cake meal.
  • Put the macaroons in a food process and whiz together to form crumbs. Reserve 3 tablespoons and set aside for the topping.
  • Melt the chocolate with 1 tablespoon water in a bowl over a pan of simmering water.
  • Cream the margarine with the caster sugar and almond essence. Add the yolks one at a time followed by the cake meal and macaroon crumbs.
  • Stir in the chocolate and toasted almonds.
  • Whisk the egg whites until stiff but not dry. Add the 2 tablespoons caster sugar and whisk again.
  • Fold into the chocolate mixture with one tablespoon of egg whites. Fold in the remaining whites.
  • Spoon into the prepared cake tin. Sprinkle with the reserved crushed macaroons.
To serve the stylish way
Dust with icing sugar and garnish with raspberries and mint leaves.




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