Nut and Chocolate Passover Cake Draft

How I make it

Nut layer

1. Line a 10-inch (26 cm) baking pan with foil.

2. Toast the hazelnuts for about 10 minutes in an oven preheated to 340°F (170°C). Let cool, then grind coarsely.

3. Beat the egg whites with 5 tablespoons of the sugar to firm peaks.

4. In a bowl, mix the hazelnuts, ground walnuts, the remaining 5 tablespoons of sugar and the lemon zest.

5. Fold the nut mixture into the whites.

6. Spread in the pan and bake for 15-20 minutes at 340°F (170°C), until golden. Start the second layer right away.

Chocolate layer

1. Melt the chocolate and butter over a water bath until smooth.

2. In a mixer, beat the eggs, sugar and instant coffee until thick and stable.

3. Fold the beaten eggs into the melted chocolate until smooth.

4. Spread over the first layer and bake for about 15 more minutes at 340°F (170°C).

5. Chill the cake well.

Toppings (optional)

1. For the white chocolate drizzle, melt the white chocolate in the microwave until smooth and drizzle thin lines over the cake with a piping bag or fork.

2. For the ganache, bring the cream to a boil, pour it over the chopped chocolate and stir until smooth. Pour over the cake and set in the freezer for at least 30 minutes.

What I've learned

• I always toast the nuts first, that's what brings out their flavor.
• Before beating whole eggs with sugar, I warm them in the mixer bowl over a water bath. The foam comes out fuller and more stable.
• The cake is just as good at room temperature as cold from the fridge.
• You can swap the hazelnuts for pistachios, cashews, walnuts, macadamias or coconut.