Passover Chocolate Nut Cake
A rich Passover chocolate nut cake with citrus and berry accents, combining dense chocolate, toasted nuts, and fresh fruit for a delightful dessert suitable for special occasions.
Ingredients
- 1 cup pecans ⓘ
- 1 cup hazelnuts ⓘ
- 1 cup almonds ⓘ
- 1 cup walnuts ⓘ
- 7 oz. bittersweet chocolate ⓘ
- 3/4 cup sugar ⓘ
- 8 large eggs ⓘ
- 1 teaspoon grated lemon zest ⓘ
- 1 tablespoon grated orange zest ⓘ
- 12 navel oranges ⓘ
- 1/2 cup honey
- 1 1/2 cups nonfat milk ⓘ
- 1/2 cup sugar
- 1 egg ⓘ
- 3 egg whites ⓘ
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt ⓘ
Instructions
- Preheat oven to 350°F.
- Spray the entire inner surface of a 10-inch pie plate.
- Combine all ingredients except cherries, strawberries, and powdered sugar in a food processor.
- Blend on high for 1 minute until smooth.
- Pour a thin layer of batter into the pie plate and bake in the center of the oven for 8 minutes.
- While baking, combine drained cherries and strawberries in a bowl with powdered sugar and mix well.
- Remove pie plate from oven and place on a cookie sheet.
- Spoon the cherry-berry mixture evenly over the partially baked batter.
- Pour the remaining batter evenly over the fruit layer.
- Bake about 1 hour or until the clafouti is puffed up and browned.
- Remove from oven and let cool for at least 30 minutes before slicing.
Tips & Substitutions
For a richer flavor, consider using a combination of different nuts or adding a pinch of cinnamon to the batter. If you need a dairy-free option, substitute the nonfat milk with almond or coconut milk. Make sure to finely chop the nuts to ensure even distribution in the cake. Remember to allow the cake to cool completely before slicing for easier serving.
Serving Suggestions
Serve slices of this chocolate nut cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a side of fresh fruit, such as berries or citrus segments, creating a refreshing contrast to the rich flavors of the cake.
Storage & Reheating
Store any leftover Passover Chocolate Nut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or serve at room temperature for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Chocolate Nut Cake contains roughly 1389 calories, with 25g protein, 295g carbohydrates, and 6g fat. It is an excellent source of protein (49% of the Daily Value), iron (49% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of potassium and calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! Feel free to substitute any of the nuts with your favorites. Just ensure that the total amount remains the same. Pecans, walnuts, and pistachios can work wonderfully in this cake.
Is this cake gluten-free?
Yes, this Passover Chocolate Nut Cake is naturally gluten-free since it does not contain any flour. It's a great option for those following gluten-free diets or for Passover celebrations.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the amount of bittersweet chocolate to 8 oz. or add a tablespoon of cocoa powder to the batter. This will intensify the rich chocolate taste while keeping the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).