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Arielle Nir Mamiye, culinary director for the Jewish Food Society, confirmed that this cake follows guidelines for Passover and she suggested ohnuts.com as a great spot to find kosher ingredients. For a nondairy topping, try our recipe for Coconut Whipped Cream.

EatingWell Magazine, March 2021


Credit: Carson Downing

Recipe Summary

35 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.

  • Place chocolate and butter in the top of a double boiler over hot, not boiling, water; stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.

  • Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.

  • Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.

  • Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.

  • Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.


9-inch springform pan, double boiler

To make ahead

Refrigerate for up to 1 day.

Associated Recipe

Nutrition Facts

1 slice
309 calories; fat 26g; cholesterol 70mg; sodium 139mg; carbohydrates 19g; dietary fiber 4g; protein 7g; sugars 12g; saturated fat 13g; vitamin a iu 104IU.