• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Passover Hazelnut Cake with Chocolate Mousse

By Linda Capeloto Sendowski Leave a Comment

I can’t even remember when the first time I made this cake was.  The recipe came from an old Bon Appetite issue, maybe 15 years ago or more. I have made it successfully almost every year since then.  The light as air hazelnut cake with no real flour or conventional leavening is a perfect foil to the non dairy chocolate mousse. The cake is so beautiful and tasty; it is a light but fancy finish to a large heavy meal.  I have modified the recipe a bit by making the cake flavored with orange zest and orange extract.  Nobody in my family likes cake with brandy, which was the original flavoring for the cake. Some years, I have made it ahead of time and frozen it with success.  It needs to be kept refrigerated and is very perishable, because of the raw eggs.

Cake

3 oz ground hazelnuts

1/2 cup matzo cake meal

2 tablespoons potato starch

1/4 teaspoon cinnamon

Zest from 2 oranges or tangelos

8 egg yolks room temp

1/2 cup sugar

1 teaspoons orange extract

4 egg whites (reserve the other 4 egg whites for another use)

1/8 teaspoon salt

1/3 cup sugar

Mousse

8 oz semisweet chocolate

4 eggs, separated at room temp

Pinch of salt

½ cup sugar

Shaved semisweet chocolate curls

Cake

Preheat oven to 400º.  Grease a 9 inch spring form pan and dust with matzo cake meal.  Combine the dry ingredients and zest in a bowl.  In the bowl of your mixer, beat the yolks with 1/2 cup sugar until they form ribbons and are very light in color.  Blend in the extract.  In a separate, clean, bowl, whisk the egg whites with a tiny pinch of salt until soft peaks form.  Gradually add 1/3 cup of sugar and whisk the egg whites until stiff but not dry.  Fold 1/3 of the whites into the yolks to lighten them and make it easier to fold in the rest.  Fold this yolk mixture back into the remaining egg whites.  Sprinkle with the hazelnuts.  Fold it all together gently, taking care to preserve the air bubbles in the egg whites.  Turn the batter into the prepared springform pan and bake for 20 minutes.  Cool on a rack.

Mousse

Melt the chocolate in a bowl over a sauce pan of simmering water and then remove it and let it cool in the bowl.  Beat the yolks into the chocolate one at a time.  The chocolate will become stiffer.  Beat the egg whites with a pinch of salt until soft peaks form and then, gradually add the sugar while beating until stiff.  Gently fold the whites into the chocolate.  While the cake is still in the springform pan spread the mousse on top of the cold cake.  The cake will have sunk a little making room for the mousse.  Cover and refrigerate until mousse is set.  Remove the cake from the  springform pan just before serving and garnish with chocolate curls, leaves, or cigars.  A little raspberry puree on the plate makes for a pretty presentation.

Filed Under: Baking, Cookbook, Passover Tagged With: cake, chocolate, dessert, filbert, hazelnut, non dairy, parev, Passover, Pesach, recipe

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Marsha S. Scully on Prassa Quajado, Leek and Potato Bake
  • Jeff Strozer on Passover Tishpishti
  • I. S. O. on Spinach Fritada, Sephardic Style
  • 13 Jewish Wedding Traditions and Rituals - Yeah Weddings on Sütlaҫ, Sephardic Rice Pudding
  • Linda Capeloto Sendowski on Zucchini Quajado for Passover

Challah Baking

Copyright © 2025 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.