Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 78
Calories from Fat 51 (65%)
Amount Per Serving %DIV
Total Fat 5.6g 9%
Saturated Fat 2.5g 13%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 54.5mg 18%
Sodium 29.5mg 1%
Potassium 39.1mg 1%
Total Carbohydrate 5.9g 2%
Dietary Fiber 0.5g 2%
Sugars 4.6g
Protein 1.2g 2%

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Recipe Description
My Aunt Sally's Passover chocolate nut cake has been a tradition in our house for years. She always made several for her huge Seder crowds and for noshing all week.
Prep time
30 min
Cook time
1 hr 5 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  matzoh cake meal, plus extra for dusting the tube pan
2 Tablespoon(T)  potato starch
2 Tablespoon(T)  non dairy margarine or, at room temperature,plus extra for greasing the tube pan
3/4 Cup(c)  sugar
8   large eggs, separated
1/2   lemon, juiced and zested
1 Pinch(pn)  salt
2 Cup(c)  walnut halves or pieces, finely chopped
1/2 Cup(c)  semisweet chocolate chips, ground


Preheat the oven to 325° F. Lightly grease a 10 inch tube pan, dust it with matzoh cake meal, and tap out the excess. Sift the cake meal and potato starch together into a small bowl, and set it aside. Beat the margarine with an electric mixer on medium high speed and gradually add 1/2 cup of the sugar, scraping the bowl several times, until incorporated, about 2 minutes. Beat in the egg yolks, one at a time, scraping the bowl frequently, until smooth and light, about 3 minutes. Then beat in the lemon juice and zest. Reduce the speed to low and add the cake meal mixture. Using a clean, dry bowl and beaters, beat the egg whites on medium high speed until foamy, about 45 seconds. Add the salt and beat until soft peaks form. Add the remaining 1/4 cup sugar, a tablespoon at a time, beating for 10 seconds after each addition. Continue beating until stiff peaks form, about 6 minutes total. Stir one fourth of the egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Fold in the walnuts and ground chocolate chips. Scrape the batter into the prepared tube pan and bake on the center oven rack until a cake tester inserted in the center comes out clean, 60 to 65 minutes. The cake will be pale in color and just beginning to brown around the edges. Let the cake cool completely in the pan set on a wire rack. (Do not invert it.) Run a knife around the center tube and the side of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Glaze the cooled cake, if you like. Place a sheet of waxed paper under a wire rack to catch the spills, and set the cake on the rack. Drizzle the glaze over the cake, allowing some to run down the center and the sides. Refrigerate, uncovered, until the glaze sets, about 30 minutes, then cut into slices and serve.

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