Passover Hazelnut Chocolate Loaf
This flourless chocolate and hazelnut loaf is built for Passover, when ordinary wheat flour is off the table. Whipped eggs and a small dusting of potato flour give it lift, while toasted hazelnuts and chopped chocolate add texture throughout. Whipping the yolks with sugar for ten minutes and folding the whites in stages keeps the crumb light, and margarine in place of butter keeps the loaf dairy-free.
Instructions
Heat the oven to 350°F and roast the hazelnuts for about 15 minutes. Rub them in your hands to remove the skins, then let them cool. Chop the nuts coarsely, and chop 2 ounces of the chocolate into small chips. Set both aside.
Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust it lightly with potato flour. Break the remaining chocolate into small pieces and put it in the top of a double boiler. Cover and set over simmering water until melted.
Gradually whisk the rest of the margarine into the melted chocolate until the mixture is smooth and even. Set it aside to cool.
Separate the eggs, keeping all five whites together. Whip the yolks while adding the sugar slowly, until pale and thick, which takes about 10 minutes. Pour in the cooled chocolate and beat until fully combined.
Whip the five egg whites at high speed until stiff. With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the whites into the chocolate mixture. Repeat with another quarter of the whites and the remaining nuts.
Pour the chocolate mixture over the remaining whites and fold the two together gently until the batter is uniform throughout. Pour it into the prepared pan.
Bake in the center of the oven for about 55 minutes, until a cake tester comes out dry. Let the loaf cool, then loosen the sides with a knife before removing it from the pan.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
