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Passover Hazelnut Chocolate Loaf
A community recipe for Passover Hazelnut Chocolate Loaf, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 cup Hazelnuts
- 6 ounces Chocolate
- 5 ½ tablespoons Margarine
- ½ tablespoon Potato Flour or rice flour (for those who eat kitniyos)
- 4 Eggs room temperature
- 1 Egg White room temperature
- ½ cup Sugar
Make it
Method
- 1
Preheat oven to 350°F and roast hazelnuts for about 15 minutes.
- 2
Rub to remove skin and allow nuts to cool.
- 3
Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside.
- 4
Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour.
- 5
Place remaining chocolate, broken into small pieces, in top of double boiler.
- 6
Cover and place over simmering water until melted.
- 7
Gradually whisk in margarine until smooth and evenly mixed; set aside.
- 8
Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes).
- 9
Pour in cooled chocolate, beating until thoroughly combined; set aside.
- 10
Whip the 5 egg whites at high speed until stiff.
- 11
With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.
- 12
Repeat with another quarter of the whites and the remaining nuts.
- 13
Reverse the process, pouring chocolate over the remaining egg-whites.
- 14
Gently fold the two mixtures together until uniform throughout.
- 15
Pour the batter into the pan
- 16
Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.
- 17
Allow to cool. Loosen sides with a knife before removing cake.
Source & rights
Where this recipe comes from
Adapted from “Passover Hazelnut Chocolate Loaf” by Wikibooks contributors, revision 4630262, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.