Chocolate with spices? You bet! The original chocolate made in Mexico was flavored with chili peppers and prepared without sugar. This recipe creates a sweet treat with the addition of almonds. Perfect for a Passover treat.
- 1 1/4 Cups almonds; see * Note
- 10 eggs; separated
- 2 Cups sugar; divided
- 1/3 Cup Passover wine or warm coffee
- 1/4 Cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons cinnamon
- 1 1/3 Cups matzo cake meal
- 1/4 Cup potato starch
- * Note: The almonds can be toasted up to a week in advance and stored, tightly covered, in the freezer. But grind them at the last minute to keep them tasting fresh.
- Heat the oven to 350 degrees. Spread the almonds on a baking sheet and toast them until lightly browned, 8 to 10 minutes. Cool, then finely chop and set aside.
- Reduce the temperature to 325 degrees. Line the bottom of a 10-inch tube or angel food pan with parchment paper. Lightly grease and dust the sides with potato starch.
- In a medium bowl, beat the egg yolks and 1 1/4 Cups sugar until very thick and pale yellow, 5 to 6 minutes. Stir in the wine or coffee, cocoa powder, salt, cloves and cinnamon. Stir in the matzo cake meal, potato starch and the chopped almonds.
- In a large bowl, gently whisk the egg whites with clean, dry beaters to break them up. Increase the speed and gradually add the remaining sugar, beating on high speed until the whites are stiff and glossy but not dry, 6 to 8 minutes.
- Briskly and thoroughly fold about one-third of the beaten egg whites into the egg yolk mixture to lighten. Then in two separate additions, fold in the remaining egg whites into the yolk mixture, taking care not to deflate the egg whites and to still blend the batter properly.
- Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, about 65 minutes.
Each of 12 servings: 324 calories; 101 mg sodium; 172 mg cholesterol; 9 grams fat; 2 grams saturated fat; 54 grams carbohydrates; 9 grams protein; 1.93 grams fiber.
NOTES : Recipe by Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times