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Passover Chocolate Sponge Cake

Passover Chocolate Sponge Cake
Passover Chocolate Sponge Cake is a gluten free, dairy free, and fodmap friendly dessert. One portion of this dish contains roughly 11g of protein, 22g of fat, and a total of 356 calories. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have eggs, ground almonds, semisweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Melt chocolate in top of double boiler; set aside.
Ingredients you will need
ChocolateChocolate
Equipment you will use
Double BoilerDouble Boiler
2
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
Ingredients you will need
ChocolateChocolate
Egg YolkEgg Yolk
AlmondsAlmonds
LemonLemon
SugarSugar
3
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
Ingredients you will need
Egg WhitesEgg Whites
ChocolateChocolate
Equipment you will use
Kugelhopf PanKugelhopf Pan
4
Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched.
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OvenOven
5
Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Equipment you will use
OvenOven
Frying PanFrying Pan
DifficultyMedium
Ready In45 m.
Servings10
Health Score2
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
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