Passover Gâteau au Chocolat – Chocolate Orange Cake

Posted by Pussycat in Specialty Cakes, Sweets | Leave a comment

Though this cake was found under “Passover” desserts, don’t kid yourself, it would definitely be good any day of the year.  Desserts are always my favourite things to make and I will have a few from Passover coming in the next several posts.  But I thought that this one was perfect to start with, this cake was a hit… Not quite flour-less with the matzo meal but it reminds me of the flour-less cakes without being super dense, the ground almonds give this cake a nice texture.  I have to say that one of my favourite combinations is chocolate and orange and this cake has just a subtle hint of orange.

This cake is so good, a little bit of work but well worth it!
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Passover Gâteau au Chocolat (from Delish)


  • 1/4 cup blanched whole almonds
  • 3 tablespoons matzo cake meal (finely ground matzo)
  • 9 oz bittersweet or semisweet chocolate, broken into pieces
  • 1 cup unsalted butter (or margarine to observe parve)
  • 6 large eggs, separated
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons grated orange peel
  • 1/3 cup light brown sugar, packed
  • pinch of salt
  • Kosher for Passover confectioners sugar for dusting
  • Candied orange peel for decoration

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Preheat oven to 375 degrees.  In food processor with knife blade, pulse almonds and matzo meal until almonds are finely ground.

In microwave-safe bowl, combine chocolate and butter or margarine.  Heat in microwave oven on medium heat for 1 minute, stirring once.  microwave 30 – 60 seconds longer; stir until melted and smooth – set aside.

In medium blow, beat egg whites until foamy, increase speed gradually and beat in 1/3 cup sugar until stiff peaks form.

In a separate bowl, add yolks, peel, brown sugar, 1/8 teaspoon salt and remaining 1/3 cup granulated sugar.  Using the same beaters mix on high speed for 2 minutes or until pale and thick.  On low speed add in the chocolate mixture.

Fold almonds mixture and one-fourth of the egg whites into the egg-yolk mixture.  Fold in remaining whites until blended.

Transfer batter to ungreased 9 inch springform pan.  Bake 35- 40 minutes or until toothpick inserted comes out almost clean (top of cake may crack).  Cool cake on wire rack.

To serve, run knife around side of cake to loosen from pan, transfer to serving plate, sprinkle with confectioners sugar and decorate with orange peel.

*Candied orange peel can be made simply by substituting orange peel for the lemon and lime peel in this recipe found here.


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