2 cups raw almonds
1 ¼ cups granulated sugar, divided
1/3 cup Passover Matzo Cake Flour (or regular cake flour)
1 cup plus 2 tablespoons grated dark chocolate, divided
8 egg whites, room temperature
½ tsp salt
1 tsp vanilla extract
¼ instant espresso powder
Preheat your oven to 350˚F. Spray a 9” x 3” round springform pan with nonstick spray. Dust the pan with a small amount of matzo cake flour (or regular cake flour) and tap out the excess.
In a small cup or bowl, dissolve the instant espresso powder in the vanilla extract.
In the bowl of a food processor fitted with the steel blade add the almonds and ½ cup of the sugar and process until the nuts and sugar are chopped to a clumpy powder. Add the cake flour and pulse to blend thoroughly. Transfer to a very large bowl.
Add the grated chocolate to the large bowl and whisk to evenly combine with the nuts and sugar.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg whites and salt until foamy. Continue beating on high speed while gradually adding the remaining ¾ cup sugar until soft peaks form.
Add the dissolved espresso powder and vanilla and continue to beat on high speed until stiff peaks form, approximately two more minutes.
With a large rubber scraper, gently fold slightly less than half of the egg whites into the nut – sugar – chocolate mixture. Then gently fold in the remaining egg whites just until no white streaks remain.
Transfer to the prepared springform pan and bake for 55 minutes (a toothpick inserted into the center of the cake should come out clean.)
Sprinkle the remaining 2 tbsp grated chocolate over the top of the warm cake. Allow the cake to cool in the pan on a rack for 10 minutes. After 10 minutes, release the cake from the pan and cool completely on a rack.
This recipe is discussed in my story, “Felice Pesach!”