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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PASSOVER CHOCOLATE MACAROON CAKE  
     
  INGREDIENTS:  
 
  • 7 oz. sliced almonds - toasted
  • 5 1/2 oz almond macaroons or other Pesach cookies
  • 4 oz. plain dark chocolate, KP
  • 1 tsp almond extract, KP
  • 7 oz margarine, KP
  • 6 1/2 oz caster sugar, KP
  • 5 eggs, separated
  • 2 tbs. caster sugar, KP
  • 5 1/2 oz. cake meal , KP
 
  Garnish:  
 
  • Icing sugar, KP
  • Raspberries (check for infestation)
  • Mint leaves
 
  INSTRUCTIONS:  
 
  1. Pre-heat the oven to 350 degrees F.
  2. Line a loose-bottom cake pan with parchment paper greased with margarine and cake meal
  3. Shake out any excess cake meal
  4. Put the macaroons in a food processor and whiz together to form crumbs
  5. Reserve 3 tbsp and set aside for the topping.
  6. Melt the chocolate with 1 tbsp water in a bowl over a pan of simmering water.
  7. Cream the margarine with the caster sugar and almond extract
  8. Add the yolks one at a time followed by the cake meal and macaroon crumbs
  9. Stir in the chocolate and toasted almonds
  10. Whisk the egg whites until stiff but not dry.
  11. Add the 2 tbsp caster sugar and whisk again.
  12. Fold into the chocolate mixture with one tbsp of egg whites.
  13. Fold in the remaining whites
  14. Spoon into the prepared cake pan
  15. Sprinkle with the reserved crushed macaroons
  16. Total bake time in about 40-50 minutes
  17. Dust with icing sugar and garnish with raspberries and mint leaves.
 
  Yields: 10 servings  
  Source: Rabbi Alan Ira Silver  
 

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