This Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.

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Recipe Summary

Yield:
Makes one 9-inch round cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins. Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve. Roughly chop remaining 1 cup nuts, and set aside.

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  • Grease a 9-inch round cake pan with margarine; dust with cocoa powder. Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.

  • In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds. Fold in 1 cup nut puree from fudge glaze recipe. Transfer to a large bowl; wash and dry mixer bowl and attachment. Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy. Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.

  • Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.

  • Invert pan, and remove cake. Using a serrated knife, slice cake into two layers. Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.

  • When ready to serve, press chopped hazelnuts onto sides.

Cook's Notes

Make the nut milk for the Passover Fudge Glaze first; the leftover puree keeps this cake moist and tender.

Reviews (2)

45 Ratings
  • 5 star values: 3
  • 4 star values: 11
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 6
Rating: Unrated
02/26/2008
zysmom- Click on the glaze's name. It will bring you to a page with the full recipe. Yup, over her, it is definately missing ingredients.
Rating: Unrated
12/16/2007
Is there an ingredient missing from the glaze?