Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Ingredients
Cake
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¾ cup safflower oil, plus more for pan
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1 cup matzo meal
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1 cup walnuts, toasted and finely ground
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¾ cup sugar
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1 teaspoon ground cinnamon
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½ teaspoon coarse salt
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Grated zest of 1 large orange, plus 1/4 cup fresh juice
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3 large eggs, separated, plus 3 large egg whites
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3 ounces semisweet chocolate, coarsely chopped (½ cup)
Serving
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1 ounce semisweet chocolate, melted
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5 very thin orange rounds
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⅓ cup walnuts, toasted and coarsely chopped
Directions
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Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
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In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
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In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
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Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
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Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.