Mocha Chocolate Cake for Passover |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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As per Janice Brady's recipe request, this is a recipe for Passover, but you can make it throughout the whole year substituting flour for the potato flour. Ingredients:
8 eggs, separated |
1 cup sugar, divided |
3/4 cup potato flour |
1 cup cocoa |
1/2 cup strong brewed coffee |
1/4 teaspoon salt |
Directions:
1. Separate the egg whites and yolks.
2. Beat the whites stiff and add 1/2 cup sugar.
3. Beat until all the sugar is incorporated.
4. Sift the potato flour and cocoa three times.
5. Beat the yolks well.
6. Add the other 1/2 cup sugar, brewed coffee, and salt.
7. While stirring, add the potato flour and cocoa.
8. Fold in the beaten egg whites.
9. Grease a bundt pan. Place batter in pan.
10. Bake for 1 hour at 325 degrees Fahrenheit.
11. Invert the pan on the neck of a bottle until cool.
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