This recipe was adapted from an old Martha Stewart Passover favorite. Several things were wrong with the original, including hazelnuts. (Blech!) The problem with MS recipes is that several steps are incorporated under the same numeral. For instance, the original recipe has about four steps, which misleads you into believing this is an easy recipe. It's not, but what is harder is sifting through the many varied tasks in each. My rewritten way is much easier.
You do not have to celebrate Passover to make this cake. It's perfect for people trying to cut back on flour and sugar, great for diabetics, and lovely for anyone. If you want to make it with the real processed sugar and flour, go right ahead.
(Makes 1 3/4 cups)
1.5 C whole blanched almonds
1 C Splenda
1 C Xylitol (or E)
2/3 C cocoa powder
Seeds of 1 vanilla bean
1 stick butter
Pinch of salt
1.) Blend almonds and 1.5 C water till fine.
2.) Strain almond milk with fine sieve. Reserve the nut mixture.
3.) Whisk 1 C sweetener (1/2 of each) together with cocoa powder; set aside.
4.) Put 1 C almond milk in a saucepan with the vanilla seeds, the butter, the other C sweeteners, and the salt; bring to a full boil.
5.) Whisk in cocoa mixture, and return to full boil.
6.) Remove from heat, cool 30 minutes, store in airtight container, and refrigerate.
(That is the best fudge glaze you will ever make! Use it as frosting or filling for just about anything.)
1.75 C almond meal
3/4 C butter
3/4 C cocoa powder, plus more for pan
1/3 cup matzo cake meal (or your substitute)
6 large eggs, separated
1/2 C Splenda/Xylitol
1 t molasses
pinch of salt
1 C nut puree (from Fudge Glaze)
1/2 C Splenda/Xylitol processed superfine
1.) Preheat oven to 350°.
2.) Grease a 9-inch round cake pan with butter; dust with cocoa powder.
3.) Whisk together cocoa powder, almond meal, and matzo cake meal; set aside.
4.) Beat yolks, 1/2 C sweetener, and molasses on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk.
5.) Transfer to a large bowl, and fold in 1 C nut puree from Fudge Glaze.
6.) Clean mixer and whisk.
7.) Beat egg whites and salt on medium-high until soft peaks form.
8.) Add superfine sweeteners, beating till stiff and glossy.
9.) Fold egg whites and cocoa/almond meal/cake meal into the large bowl with the yolk mixture.
10.) Stir in melted butter.
11.) Pour into prepared pan; smooth top with an offset spatula.
12.) Bake until a wooden skewer inserted in the middle of the cake comes out clean, 30 to 40 minutes; cool on wire rack.
13.) Invert pan, and remove cake; slice into two layers with serrated knife.
15.) Fill cake with half cup (or whatever!) fudge glaze.
16.) Cover top and sides with rest of glaze.
17.) Refrigerate 30 minutes.
18.) Cover sides with chopped almonds; decorate the top with chopped or whole almonds.
19.) Keep refrigerated till ready to serve.
To all the members of my tribe, I wish you the happiest of Passovers. And remember the true meaning of this, and every other holiday, They tried to kill us, we won, let's eat.