My Pesach Chocolate Cake

cake.jpgswedish chekchouka suggested I add more Pesach recipes on my blog, so here is a quick and easy one for a chocolate cake.

Fondant au chocolat


200 gr of dark chocolate

1/2 glass of oil

4 eggs

1 glass of almond powder/ground almonds

1 glass of sugar (or a bit less if you don’t want the cake to be too sweet)

1 packet vanilla sugar

1 tbsp of matzo meal (optional)

Melt the chocolate in the microwave. Add the oil. Beat the eggs with both types of sugar and add to the chocolate mixture. Add the almond and the matzo meal. Cook for no more thant 15 minutes in a preheated oven (180°C or 350°F).

Nice on its own or with custard or vanilla icecream.

10 thoughts on “My Pesach Chocolate Cake

  1. This is the first time I’ve clicked over to your blog. I saw your recent comment on Treppenwitz’s blog, and may have seen you comment once or twice on jewsbychoice where I post.

    What a find! I’m thrilled to find a good foodie blog. The first time I checked out The Jew and the Carrot (from the link on I was met with a long post about someone who had always kept kosher who had decided to “free herself” and eat bacon. I like this better.

    I am eager to try the above recipe. Just to be sure, since I’m new to your blog and recipe style, is a “glass” the same as a “cup” measure?

    Chag kasher v’sameach!

  2. Thank you for the compliment. My blog is not usually devoted to food but I love cooking so I’ve decided to put a few recipes I enjoy online. I thik there are two more on my former blog (one for challah and one for challah leftovers, not much use just now I admit!).
    By glass I mean the regular kitchen glass we use everyday in France and in which mustard is sold. It seems the content is more like 2.5 cups. Hope it helps.

  3. Indeed Shimshonit you are right, a glass is a cup, that is to say 250 ml. I double-checked this morning in a book and with a glass. Seems the website I checked earlier on was wrong.

  4. Thanks for the tip! I tried making it before Pesach using a glass volume of 2.5 cups–it was a soupy mess after only 15 minutes of baking. But it was a delicious soupy mess, and I’ll gladly try making another one with the revised volume measures. I’ll also test to make sure 15 minutes is enough time in the oven–the sugar was still gritty in the first cake after so little time. (I’d have eaten it anyway, only I didn’t think the eggs had cooked enough…)

  5. I’d say 15 minutes are enough if your oven is pre-heated. I have two ovens (a big one where no pre-heating is necessary with the baking programme and a smaller one which has to be pre-heated), 15 minutes is fine for the little one but if I use the other one the cake is delicious but has to be cut up in the dish because it is still very soft in the middle, but lovely with custard!
    Sorry I am only answering today but with two days for Pesach, I’ve only accessed my blog tonight after three days with without a computer.

  6. I would think the baking time depends on the pan size because that would determine the depth of the mixture. What size pan do you use?

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