Passover Chocolate Honey Walnut Cake Recipe

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Servings: 12


Cost per serving $0.61 view details


  1. Heat oven to 300 F. Toast walnuts in flat pan in oven for 6 min; cold completely. Line bottom of ungreased 10 inch tube pan with parchment paper.
  2. Coarsely chop walnuts. Sprinkle proportionately in prepared pan. Beat egg yolks in large bowl till lemon-colored. Gradually beat in 1 c. sugar. Stir in orange juice and water. Combine potato starch, cocoa, cake meal and salt; fold into yolk mix (mix will be stiff). Beat egg whites till foamy. Gradually add in remaining sugar, beating till stiff peaks form.
  3. Gradually fold egg whites into chocolate mix. Pour into prepared pan.
  4. Bake 30 min. Without opening oven door, increase oven temperature to 325 F. Bake an additional 15 min or possibly till top springs back when touched lightly.
  5. Remove from oven. Cold cake in pan on wire rack 10 min. Remove from pan; invert so walnuts are on top. Carefully remove parchment paper. Spread honey over top of cake. serves 12 to 16


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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 12 servings
Calories 205  
Calories from Fat 52 25%
Total Fat 5.97g 7%
Saturated Fat 1.17g 5%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 93mg 4%
Potassium 131mg 4%
Total Carbs 34.48g 9%
Dietary Fiber 1.1g 4%
Sugars 27.29g 18%
Protein 5.22g 8%
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