Steps to Make Eggless Chocolate Sponge Cake With Curd

Passover Chocolate Sponge Cake

Pour the cake batter in the mold and place it in oven (preheated for 10 min at 175 °c).

Recipe Summary Passover Chocolate Sponge Cake

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

Ingredients | Eggless Chocolate Sponge Cake With Curd

6 (1 ounce) squares semisweet chocolate, chopped

10 eggs, separated

⅞ cup white sugar

2 cups ground almonds

Directions

Melt chocolate in top of double boiler; set aside.

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Info | Eggless Chocolate Sponge Cake With Curd

Servings: 12 Yield: 1 - 10 inch Bundt cake

TAG : Passover Chocolate Sponge Cake

Desserts, Cakes, Sponge Cake Recipes,

Images of Eggless Chocolate Sponge Cake With Curd

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