There are a few days left of Passover, and either your fridge is full of leftovers, or you’re thinking desperately about what to eat for the rest of the week. But if you fall in to either of those categories, this cake is for you.
There is nothing particularly “Passover” about this dessert – no matzah meal, no potato starch, not even any coconut. With just four ingredients for the cake, this is a recipe that would be at home on any table, especially a gluten-free one. And it can even garner the most precious, highest-of-all compliment: “this doesn’t even taste like a Passover dessert.”
I sliced my cake in two and filled it with a luscious chocolate ganache, that pairs well with the airy, light cake. It would also work nicely with a simple whipped cream filling, or even just a little dollop on top of every piece.
Enjoy the rest of the holiday!
Flourless Hazelnut Cake with Chocolate Ganache
6 eggs, separated
8 ounces ground hazelnuts
½ cup plus 2 tablespoons sugar
2 teaspoons baking powder
2 cups chocolate ganache (recipe below)
Beat the egg yolks and sugar together until pale yellow. Add in the hazelnuts and baking powder and mix until incorporated.
Beat the egg whites until stiff peaks form. Stir 1/3 of the egg whites in to the hazelnut mixture, then gently fold the remaining egg whites in until completely combined.
Pour the mixture in to a greased 9-inch springform pan* and bake on 325 for 50 to 60 minutes, until the top springs back when lightly pressed.
Let cool completely, slice in half, and fill with half the chocolate ganache mixture. Top with remaining mixture.
10 ounces semi-sweet chocolate, chips or finely chopped
1 cup cream or milk**
Place the chocolate in a glass or metal bowl.
Heat the cream or milk until just boiling. Pour it over the chocolate, and let sit for five minutes. Whisk the mixture gently until it becomes a smooth, silky frosting (this may take several minutes). Let cool to room temperature before using on cake.
*I realize many people will not have a springform pan, for Passover or at all. You can bake it in a regular 9-inch pan, but it may be difficult to remove which means you won’t be able to slice it in half. If you bake it in a different size pan, make sure to adjust the baking time accordingly.
**I have used pareve cream substitutes, soy milk, coconut milk and almond milk all with positive results.