Chocolate chestnut cake single

My first Passover Seder.  It was all so new – and I was like a child experiencing it for the first time.  I remember the decorative Seder plate including the six symbolic foods.  The four cups of wine drunk during the Seder.  The cup of wine — and door left wide open — for the Prophet Elijah.  The afikomen.  (I could tell you a funny story about the hiding of the afikomen, but I may leave that for another time!)  And last but certainly not least, the Passover songs.  Chad Gadya was firmly my favourite.

So tonight at sunset, there will be Passover Seders in homes all around the world.  It will mark the beginning of Passover.

During the eight days of Passover there are additional Kosher restrictions around grains and cereals.  Never having to really consider food restrictions myself (for religious or allergenic purposes), I watched the planning required to avoid those key food groups during Passover.  With all the recipes now available online for Kosher Passover food, however, I hope it is easy to find something new to try.  Like this cake.

This cake slightly breaks the Simple Cakes mould in that, due to its richness, it is  more appropriately a dessert cake rather than afternoon tea cake.  But in saying that, it certainly it is quick to prepare and bake, so a Simple Cake indeed.

One taste and I immediately I conquered up images of that heavily advertised butter substitute.  You know the one…

I can’t believe it’s (not) Kosher!

Chocolate chestnut cake set

{ Chocolate Chestnut Cake } recipe by Nigella Lawson

* Ingredients *
16 oz / 439g canned unsweetened chestnut puree
1/2 cup soft unsalted butter
1 teaspoon vanilla extract
1 tablespoon rum (I omitted this ingredient)
6 large eggs, separated
9 oz / 250g bittersweet chocolate
Pinch of salt
3 tablespoons sugar
2 tablespoons light brown sugar

* Directions *
Preheat the oven to 350F / 180C.  Beat the chestnut puree with the butter, then add the vanilla, rum, egg yolks and melted chocolate.  Blending well.  In another large bowl, whip the egg whites with the salt until they are foamy.  Add the sugar gradually to form stiffer, glossy peaks, and then sprinkle the brown sugar over and either fold in or whisk in slowly.  Fold the whites, gently into the chestnut mixture, a third at a time.

Pour into a prepared 8 inch / 20 cm spring form pan (greased and lined with parchment paper).  Baked for 45 minutes, until the cake has risen and is firm on top.  It will look dry and cracked, but don’t panic, it won’t taste dry.  Cool in the pan for 20 minutes and then turn out on a rack.  Dust with confectioners’ sugar to serve.

Related recipeschocolate chunk macaroons small

{ Chocolate Chunk Coconut Macaroons } Looking for a more traditional Passover sweet?  Try Chocolate Chunk Coconut Macaroons. These little hay-stacked cookies are a simple little biscuit perfect for a sweet indulgence any time of day.  They are simple and quick to make.   { Get recipe … }