A Passover Loaf Cake for Seder

This wonderfully rich and fragrant loaf cake is the perfect finale for the upcoming Passover Seder meal. Beaten egg whites are used to lighten the cake because leavening or chametz products are forbidden during Passover, which begins at sunset tomorrow.

This cake is best the day after it is made. Serve it with fresh spring fruit, strawberries, for instance. And splurge, if you can, on the very best chocolate. I buy bittersweet chocolate from a local gourmet shop, and the results are wonderful.

HAZELNUT-CHOCOLATE LOAF

1 cup hazelnuts

3/4 cup semisweet or bittersweet chocolate

5 1/2 tablespoons unsalted margarine, at room temperature

1/2 tablespoon potato flour or potato starch

4 eggs, separated, at room temperature, plus 1 egg white

1/2 cup sugar

Roast hazelnuts in 350-degree oven in baking pan about 15 minutes. Rub in dish towel to remove skin. Cool. Coarsely chop in food processor. Chop 2 ounces chocolate into small chips in food processor.

Brush 9x5-inch loaf pan with 1/2 tablespoon margarine and dust lightly with potato flour.

Place remaining chocolate, broken in small pieces, in top of double boiler. Cover and set over simmering water until melted. Gradually whisk in remaining margarine until smooth.

Beat egg yolks at medium speed. Gradually add sugar, beating until pale and thick, about 10 minutes. Reduce speed and pour in cooled melted chocolate, beating well.

Beat 5 egg whites at high speed until stiff. Fold 1/2 nuts, chocolate chips and 1/4 whites. Repeat with another 1/4 whites and remaining nuts.

Fold chocolate batter with remaining whites. Gently fold 2 mixtures together, making motion like figure eight, until all whites disappear.

Pour batter into pan and bake in center of 350-degree oven about 55 minutes or until cake tester comes out dry. Cool on rack. Loosen sides with knife before unmolding cake.

Adapted from “Kosher Cuisine” by Helen Nash (Shapolsky Publishers, 1989: $12.95).