A splendid orange-scented
chocolate-almond chiffon cake served with a cocoa-infused orange
sauce.
Passover
Chocolate Almond-Orange Cake
- 1/2 cup sliced almonds,
toasted*
7 large eggs, separated
1 1/4 cups granulated sugar - divided use
1 tablespoon water
1/4 teaspoon freshly grated orange peel
1/3 cup potato starch
1/3 cup HERSHEY'S Cocoa
1/4 cup cake meal
1/4 teaspoon salt
Whole blanched almonds and strips of orange peel (optional garnish)
COCOA-ORANGE SAUCE (optional)
- Heat oven to 300°F
(150°C).
- Place toasted almonds
in food processor bowl; cover and process just until finely ground.
Set aside.
- Beat egg yolks in large
bowl until thick and lemon colored. Gradually add 1 cup sugar,
beating until thick. Stir in water and orange peel.
- Stir together potato starch,
cocoa and cake meal; fold into yolk mixture. Fold in ground almonds.
- Beat egg whites and salt
in separate large bowl on medium speed until foamy. Gradually
add remaining 1/4 cup sugar in small amounts, beating until stiff
peaks form. Gently fold about 1 cup egg white mixture into yolk
mixture; fold all yolk mixture into remaining whites. Pour into
ungreased 10-inch tube pan; spread evenly.
- Bake 30 minutes. Without
opening oven door, increase oven temperature to 325°F (160°C).
Bake 15 minutes or until top springs back when touched lightly.
Invert cake on heat-proof funnel or bottle. Cool completely.
- Carefully run knife along
side of pan to loosen cake; remove from pan. Garnish as desired.
- Serve with COCOA-ORANGE
SAUCE, if desired.
Makes 12 to 16 servings.
* To toast almonds: Heat
oven to 350°F (175°C). Spread almonds in thin layer in
shallow baking pan. Bake 8 to 10 minutes, stirring occasionally,
until light golden brown; cool.
COCOA-ORANGE SAUCE: Combine 1 cup granulated sugar
and 1/2 cup HERSHEY'S Cocoa in medium saucepan. Add 2/3 cup water.
Cook over medium heat, stirring constantly, until mixture comes
to full boil; boil, stirring occasionally, about 5 minutes. Add
1/4 to 3/4 teaspoon freshly grated orange peel; cook 1 minute.
Cool to room temperature. Makes about 1 cup sauce.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.