Instructions

  1. Preheat the oven to 350°F. Lightly grease a 10 ̋ tube pan. Line the bottom with parchment and grease the parchment.

  2. For the cake: In a large bowl, beat the egg yolks until light in color; add the salt and 3/4 cup sugar and beat until thick and lemon-yellow in color. Stir in the melted chocolate and chips. Fold in the almond flour and vanilla.

  3. In a separate bowl, beat the egg whites until foamy. With the mixer running, sprinkle in the remaining sugar, beating until soft peaks form. Fold one-third of the whites into the chocolate mixture to lighten it; fold in the remaining whites just until no streaks remain.

  4. Transfer the batter to the prepared pan. Bake for 33 to 38 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and place on a rack. Loosen the edges and let cool in the pan for 1 hour.

  5. Loosen the edges again and invert the cake onto the rack. Place the rack over a piece of parchment.

  6. For the glaze: Combine all of the ingredients and heat together in a small saucepan over low heat, stirring until smooth. If the glaze is too thick to pour, add more cream, a tablespoon at a time, to thin it out. Pour over the cake to coat the top.

  7. Store leftover cake covered in the refrigerator for up to 5 days; freeze for longer storage.

Tips from our Bakers

  • Forgot to bring your eggs to room temperature? Just place them in a large bowl of warm water for 10 to 15 minutes.
  • What's the difference between using finely ground pecans or almonds, and pecan meal or almond flour? The cake with the finely ground nuts will rise a bit taller, and its texture will be less smooth; a bit chunkier. Our tasters say the texture brings to mind Passover charoset.

  • When separating the eggs, drop the eggs into a cup, one by one, before adding them to the large bowl. That way, if a stray piece of shell sneaks in, you can easily fish it out. And if the yolk breaks into the white, you'll only lose that single egg, not a whole bowlful.
  • To make the glaze for this cake kosher for Passover, be sure to use a non-dairy vegan butter and non-dairy "milk" — preferably one that's thicker/creamier, like cashew. If the hot glaze seems too thin to coat the cake nicely, refrigerate it briefly to thicken before using.