1 cup slivered blanched almonds
Potato starch for dusting pan
8 egg yolks
1 3/4 cups sugar
1/3 cup coffee, at room temperature
1/4 cup unsweetened cocoa powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/3 cups matzo cake meal
1/4 cup potato starch
10 egg whites


1. Preheat the oven to 325 degrees F. Spread the 1 cup slivered almonds on a rimmed baking sheet and bake until golden brown, 10 to 12 minutes. Cool the almonds, chop them finely and set aside. While the almonds are baking, line the bottom of a 10-inch tube pan with parchment paper. Lightly grease the pan and paper; dust with potato starch.
2. In a medium bowl with an electric mixer, beat the 8 egg yolks and 3/4 cup sugar until very thick and pale yellow. Stir in the 1/3 cup coffee, 1/4 cup cocoa, 2 teaspoons cinnamon and 1/4 teaspoon salt. Then fold in the 1 1/3 cups matzo meal, 1/4 cup potato starch, and the chopped almonds.
3. In another large bowl with clean beaters on high speed, beat the egg whites until soft peaks form. Gradually beat in the remaining 1 cup sugar until the whites hold stiff peaks when the beaters are lifted. Fold about one-third of beaten egg whites into the egg yolk mixture to loosen it; then gently fold that mixture into the remaining beaten egg whites.
Scrape the batter into the prepared pan and bake until the center springs back when gently pressed, about 55 minutes. Cool the cake completely in the pan on a rack. To serve, run a small knife around the edge of the cake to release it from the pan, and invert it onto a serving plate. Remove the parchment and serve.
Serve slices of this lovely cake alone or garnished with a few fresh berries.
Cinnamon Chocolate Cake
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