Happy Easter/Passover everyone! I hope that you’re spending your day with your family, friends, or just enjoying the gorgeous weather outside.
Food-wise, our house has been filled to the brink. Our family hosted the Passover seder on Friday night, which included our family, Deanna’s family, all of my grandparents, some aunts, along with a few other guests to top it off. When 5:30 came around, there were 19 people in our kitchen all hungry for some of my soon-to-be-chef mother’s delicious cooking. From family classics such as matzah ball soup (with homemade broth, of course) to the Italian themed sloooow cooked lamb shank and multiple different charosets and appetizers, there certainly was no shortage of food.
But, after all, this blog is Rayna Takes the Cake, so there can’t be a large event going on at our house without some type of dessert ending up on the table (as if we needed it after all of that food!). If you don’t know about Passover, for 8 days, Jewish people do not eat any leavened food. That means no bread, muffins, cookies, or any other baked goods that use baking powder, baking soda, or any type of flour/corn products. As you can imagine, that can propose quite a challenge for baking.
To celebrate Passover, I made this chocolate chestnut cake from Melanger Baking and it certainly did not dissapoint. Like most flour-less cakes, it was very fudgy and dense, but rich, moist, and delicious all the same. If you’re looking for a Kosher for Passover cake recipe or you happen to have run out of flour in your house, this cake is great!
Chocolate Chestnut Cake
Makes 1 9 inch Cake
- 8 ounces unsweetened chestnut puree
- 8 ounces pure almond butter
- 1/2 cup soft, unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon Amaretto
- 6 large eggs, separated
- 9 ounces bittersweet chocolate
- 3 tablespoons sugar
- 2 tablespoons light brown sugar
- Preheat the oven to 350 and line and grease a 9 inch springform pan
- Beat the chestnut puree and almond butter with the butter, vanilla extract, Amaretto and the egg yolks. Set aside. (I did this in a food processor and it worked great)
- Whip the egg whites until foamy. Add in the sugar gradually to form stiff, glossy peaks. Sprinkle the brown sugar in and either fold in or whip in slowly.
- Fold the whites gently into the chestnut mixture, 1/3 at a time. (For more information on how to correctly fold in egg whites, visit here)
- Pour into pan and bake for 30-40 minutes, or until a toothpick comes out cleanly.
There you have it- a delicious passover cake. Who thought that was possible? 🙂
(I sprinkled some sugar on top to make the top nice and pretty!)