Efrat's Notebook

Festive Passover Layer Cake with Chocolate, Walnuts and Coffee Draft

A festive Passover layer cake, a light matzo-meal sponge with chocolate and walnuts, filled with chocolate-hazelnut cream and topped with coffee cream and nut brittle.

  • Prep45 min
  • Cook40 min
  • Total1 hr 25 min
  • KashrutDairy

What you need

Amount:×1

Sponge cake

Chocolate-hazelnut cream

Coffee cream

Topping

How I make it

Sponge cake

  1. Separate the eggs. Beat the whites with the sugar to stiff peaks.

  2. In a separate bowl, mix the yolks with the lemon juice.

  3. In a third bowl, mix the dry ingredients.

  4. Stir the dry ingredients into the wet ones.

  5. Finally, gently fold the mixture into the beaten whites.

  6. Bake at 340°F (170°C) for about 40 minutes.

Chocolate-hazelnut cream

  1. Bring one container of cream to a boil and pour it over the chocolate spread.

  2. Stir until the chocolate has fully melted and the mixture is smooth.

  3. Refrigerate until completely cold.

  4. Add the second container of cream and whip to stiff peaks.

Coffee cream

  1. Whip all the ingredients together until stiff.

Assembly

  1. Slice the cake horizontally into 3 equal layers.

  2. Stack a base layer, chocolate-hazelnut cream, a second cake layer, more chocolate-hazelnut cream, the last cake layer and the coffee cream.

  3. Top with the nut brittle and refrigerate until serving.

Source: ChefEf (chefef.com)