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Chocolate Pecan Passover Cake (P, KLP, TNT)
Source: Modified from "Passover Desserts," by Penny Wantuck Eisenberg
Serves: 6 to 8 (or 8 to 10 if it has a rich frosting)

1/2 cup chopped pecans
1/4 cup potato starch (original uses matzo meal)
8 oz. pareve Passover semi-sweet chocolate, chopped or chips
1/2 cup boiling water
8 large eggs at room temperature
1 cup sugar

Preheat oven to 350°F and place a shelf in the middle of the oven.

Grease two 9" round cake pans and place parchment paper in the bottom of each.

Place the pecans and the potato starch/matzo cake meal in the bowl of a processor. Pulse on and off until the nuts are finely ground. Transfer the mixture to a bowl; reserve.

Place the chocolate in the food processor bowl. Wearing earplugs, process the chocolate until finely grated. Add the boiling water and process until the chocolate is melted and smooth (about 5 seconds).

In a large mixing bowl beat the eggs just to blend. Gradually beat in the sugar.

Increase the speed to high and beat until the eggs are thick, pale, and tripled in volume (about 5 minutes).

Sprinkle half of the matzo-nut mixture over the eggs and gently fold into the eggs. Repeat with the remaining matzo-nut mix.

Stir 1/4 of the egg mixture into the chocolate until blended, and then gently fold this into the remaining egg mixture, adding the chocolate in a steady stream. Fold until the whole batter is brown.

Pour batter into the prepared pans. Bake at 350°F for 25 to 35 minutes or until a tester comes out with just a few crumbs attached.

Place the pans on a cooling rack. Loosen the sides of the cakes with a small metal spatula and then let them cool in the pans.

Place a cake board on each cake and invert pans. Re-invert so that the cakes are right side up. Leave the cakes on these boards.

If the cake is to be used in a layer cake, freeze the top cake for 1 hour to make it easier to handle.

Poster's Notes:
I use this in several of my layer cakes. It's tender and very moist, so it would need a very light frosting. It's excellent alone, but the layers are thin and not very attractive.

I don't know if it would work as a simple torte--with the whole batter baked in one pan (a springform would be the pan because it's deep and it wouldn't need to be upturned). If that would work, a simple drizzle of chocolate glaze (2 oz. semisweet bar chocolate melted with 4 tsp. oil) would be great.

Posted by Penny Eisenberg

Nutritional Info Per Serving: N/A