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Home > Recipes > Flourless Chocolate Honey-Almond Passover Cake

Flourless Chocolate Honey-Almond Passover Cake Recipe

Flourless Chocolate Honey-Almond Passover Cake
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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 380 -
Calories from Fat 220 -
Total Fat 24g 37% DV
Saturated Fat 9g 45% DV
Trans Fat 0g -
Cholesterol 110mg 37% DV
Sodium 150mg 6% DV
Total Carbohydrates 31g 10% DV
Dietary Fiber 0g 0% DV
Sugars 22g -
Protein 9g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 8% DV
Iron - 10% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 5 eggs, separated
  • Additional sliced almonds
  • Apple slices
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 cup sliced or slivered almonds, toasted*
  • 1/2 cup HERSHEY'S Cocoa
  • 1/8 teaspoon salt
  • Honey
  • 3/4 cup (1-1/2 sticks) butter or margarine


1. Heat oven to 375°F. Grease bottom of 10-inch tube pan.

2. Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground. Melt butter; stir in cocoa. Cool.

3. Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow in color. Add cocoa mixture and salt; mix well. Stir in ground almonds.

4. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about 1/4 beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.

5. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and remove bottom. Cool completely. Just before serving, decorate with apple slices and almonds; drizzle with honey, allowing to drip down sides. Cover until ready to serve. 12 servings.

* To toast almonds: Heat oven to 350°F. Place almonds in single layer on shallow baking pan. Bake 7 or 8 minutes, stirring occasionally, until light brown. Cool completely.

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