Passover Chocolate Cake with Brandied Fruit

By The Canadian Living Test Kitchen

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Passover Chocolate Cake with Brandied Fruit

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	412412 cal
pro	6 g6g pro
total fat	29 g29g total fat
sat. fat	7 g7g sat. fat
carb	33 g33g carb
fibre	4 g4g fibre
chol	47 mg47mg chol
sodium	54 mg54mg sodium
% RDI:	-
calcium	66 calcium
iron	1818 iron
vit A	2121 vit A
folate	55 folate

Prunes and raisins cooked in brandy add flavour and moisture to this dark, dense and delicious pareve (nondairy) Passover dessert. Look for the brandy, such as Carmel Brandy 777, at the liquor store.

Ingredients

1 cup finely chopped pitted prunes 1 1cup cupfinely chopped pitted pruneprunes
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1/3 cup kosher for passover brandy 1/3 1/3cup cupkosher for passover brandy
7 oz bittersweet chocolate , chopped7 7oz ozbittersweet chocolate, chopped
1 cup unsalted pareve margarine 1 1cup cupunsalted pareve margarine
1-1/2 cups finely gound almonds 1-1/2 1-1/2cups cupsfinely gound almondalmonds
1/4 tsp salt 1/4 1/4tsp tspsalt
4 eggs , separated4 4eggeggs, separated
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
Glaze:
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate, chopped
1/4 cup unsalted pareve margarine 1/4 1/4cup cupunsalted pareve margarine
2 tbsp kosher for passover brandy 2 2tbsp tbspkosher for passover brandy
Garnish:
1/2 cup sliced almonds 1/2 1/2cup cupsliced almonds

Preparation

Grease and line bottom and side of 9-inch (2.5 L) springform pan with parchment paper; set aside.

In saucepan, bring prunes, raisins and brandy to boil over medium heat; reduce heat and simmer, stirring, until brandy is absorbed, 3 minutes. Let cool.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with margarine. Let cool slightly.

In small bowl, whisk almonds with salt ; set aside.

In large bowl, beat egg yolks with sugar until pale and thickened. Beat in chocolate mixture. Fold in almond mixture then prune mixture.

In large bowl, beat egg whites until stiff peaks form. Fold half into batter; fold in remaining whites. Scrape into prepared pan. Bake in centre of 375°F (190°C) oven for 40 to 45 minutes or until puffed and cake tester inserted in centre comes out with a few crumbs clinging to it. Let cool in pan on rack. Remove pan ring; invert onto rack. Remove paper and let cool completely.

Glaze: Meanwhile, in saucepan over hot (not boiling) water, melt chocolate with margarine. Remove from heat; stir in brandy. Let cool for about 10 minutes or until thick enough to spread. Spread all over cake.

Garnish: Press almonds onto side. Refrigerate until glaze is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Additional information : Variation
Easter Chocolate Cake with Brandied Fruit: Replace 1/4 cup (50 mL) of the ground almonds with all-purpose flour. Replace margarine with unsalted butter and passover brandy with regular brandy.

Source : Canadian Living Magazine: April 2007