Passover Chocolate Banana Cake

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READY IN: 50mins
YIELD: 15 squares
UNITS: US

INGREDIENTS

Nutrition
  • 6
    eggs, separated
  • 23
    cup sugar, divided
  • 14
    cup sugar, divided
  • 12
  • 14
    cup hershey's cocoa
  • 1
    cup mashed ripe banana
  • 12
    cup sliced almonds
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DIRECTIONS

  • Heat oven to 350ºF.
  • Lightly grease 13x9x2-inch baking pan.
  • Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
  • Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
  • Stir in bananas.
  • Beat egg whites in a large bowl until foamy.
  • Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  • Stir about 1/2 cup beaten whites into cocoa mixture.
  • Gently fold cocoa mixture into remaining egg white mixture, blending well.
  • Spoon batter into prepared pan; sprinkle almonds on top.
  • Bake 25 to 30 minutes until top springs back when touched lightly in center.
  • Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
  • Cut into squares.
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