Just before serving this
elegant dessert, decorate the top with apple slices and almonds
and drizzle with honey, allowing it to drip down the sides.
Flourless
Chocolate Honey-Almond Passover Cake
- 1 cup sliced or slivered
almonds, toasted*
- 1 tablespoon plus 1 cup
granulated sugar - divided use
- 3/4 cup butter or margarine
- 1/2 cup HERSHEY'S Cocoa
- 5 large eggs, separated
1/8 teaspoon salt
Honey
Additional sliced almonds
Apple slices
- Heat oven to 375°F
(190°C). Grease bottom of 10-inch tube pan.
- Place cooled almonds in
bowl of food processor with 1 tablespoon sugar; process until
finely ground.
- Melt butter; stir in cocoa.
Cool.
- Beat egg yolks with 3/4
cup sugar in large bowl until pale yellow in color. Add cocoa
mixture and salt; mix well. Stir in almonds.
- Beat egg whites until
foamy. Gradually add remaining 1/4 cup sugar, beating until stiff
but not dry.
- Add about 1/4 beaten egg
whites to chocolate mixture; stir until well blended. Gradually
fold remaining egg whites into chocolate. Pour into prepared
pan.
- Bake 40 to 45 minutes
or until set. Cool 10 minutes in pan on wire rack. Unmold and
remove bottom. Cool completely.
- Just before serving, decorate
with apple slices and almonds; drizzle with honey, allowing to
drip down sides. Cover until ready to serve.
Makes 12 servings.
* To toast almonds: Heat
oven to 350°F (175°C). Place almonds in single layer
on shallow baking pan. Bake 7 or 8 minutes, stirring occasionally,
until light brown. Cool completely.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
