Passover Chocolate Nut Cake
19 ingredients
11 steps
Ingredients
- 1 c. each: pecans, hazel nuts, almonds and walnuts
- 7 oz. fine quality bittersweet (not unsweetened) chocolate
- 3/4 c. sugar
- 8 large eggs, separated
- 1 tsp. freshly grated lemon zest
- 1 Tbsp. freshly grated orange zest
- 12 navel oranges, peeled and pith cut away and sections cut free from membrane
- 1/2 c. honey
- 1 1/2 c. nonfat milk
- 1/2 c. sugar
- 1 egg
- 3 egg whites
- 2 tsp. vanilla extract
- 1/4 tsp. salt or to taste
- 3/4 c. unbleached all-purpose flour
- 1 lb. frozen pitted cherries, thawed and drained (about 1 1/2 c.)
- 1 lb. frozen strawberries, thawed and drained (1 1/2 c.)
- 2 Tbsp. powdered sugar
- powdered sugar (optional garnish)
Directions
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1Preheat oven to 350°.
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2Spray entire inner surface of 10-inch pie plate.
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3Set aside.
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4Combine all ingredients except cherries, strawberries and powdered sugar in a food processor.
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5Blend on high for 1 minute.
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6Pour a thin layer of the batter into the pan and place it in the center of the preheated oven for 8 minutes. While the pie plate is in the oven, combine the drained cherries and strawberries in a bowl with the powdered sugar.
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7Mix well. Remove pie plate from oven and place on a cookie sheet.
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8Spoon the cherry-berry mixture, spreading evenly.
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9Pour remaining batter evenly over the top.
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10Carefully place baking sheet in oven and bake about 1 hour or until clafouti is puffed up and browned. Remove from oven and allow to cool at least 30 minutes before slicing.
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11As it cools, the clafouti will lose some of its puffiness and flatten out.
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