Prep 1 hr
Cook 40 mins
I got this online somewhere (haven't tried it) and thought it should be included.
For the cake
- 8 ounces unsalted butter, plus extra for pan
- 1⁄2 cup matzo cake meal, plus
- extra matzo cake meal, for flouring the pan
- 8 ounces semisweet chocolate
- 5 eggs
- 3 egg yolks
- 3 tablespoons sugar
- 7 ounces finely ground walnuts (about 2 1/3 cups)
For the frosting
- 1⁄2 cup egg white (from about 4 eggs)
- 1⁄2 cup sugar
- 8 ounces cold unsalted butter, cut into pieces
- 1 ounce unsweetened chocolate, melted
- 2 teaspoons cold brewed coffee
- Preheat oven to 350 degrees F.
- Butter the bottom and sides of a 10-inch round cake pan. Line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- Whisk or beat the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, combine the matzo meal and ground nuts. Fold into the chocolate-egg mixture.
- Pour into the prepared pan. Bake about 35 to 40 minutes, until top is firm and dry and a cake tester comes out almost clean (a few crumbs are OK).
- Cool in the pan for 20 minutes, then turn out onto a rack and let cool completely.
- Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, prepare the frosting:
- In the top of a double boiler over barely simmering water, beat the egg whites and sugar until very hot and the sugar has dissolved somewhat.
- Remove from heat; beat until cool, fluffy and smooth. Add butter and whip until smooth. If the mixture looks broken at this point, keep whipping and it will become smooth.
- Drizzle in the melted chocolate and coffee; beat until fluffy and smooth. With a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours.
- Remove from the refrigerator 1 hour before serving.