Gluten Free Chocolate Nut Cake

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Gluten Free Chocolate Nut Cake on www.virginiawillis.com

Yesterday we sat down to review the menu for Passover and I requested that we make Lynn Shapiro‘s Chocolate Nut Cake from her book Food, Family, and TraditionHungarian Kosher Family Recipes and RemembrancesWhile I am not Jewish, I have grown to love the celebration — and the whole new world of food traditions, too! Family is coming tomorrow and we have guests coming, as well. This week I am sharing her recipe for a delicious Chocolate Nut Cake.

Bon Appétit Y’all! 
Virginia

Gluten Free Chocolate Nut Cake on www.virginiawillis.com

Chocolate Nut Cake

Yield: 1 (9- or 10-inch) springform pan, serves 8 to 10
As this cake is kosher for Passover, it happens to be gluten free, as well. 

10 large eggs, separated
1 cup sugar
6 ounces semisweet chocolate, melted and cooled
2 cups finely ground pecans, walnuts, or almonds
Pinch of fine sea salt

Heat the oven to 350°F. Spray pan with nonstick cooking spray. Line bottom with parchment paper cut to fit. In the work bowl of a stand mixer fitted with the whisk attachment, beat egg yolks with sugar until thick and light yellow. Remove the bowl from the mixer and stir in the chocolate, then, fold in the nuts.

In a separate large bowl beat egg whites and a pinch of salt until stiff. Using a large rubber spatula, carefully fold the whites into the cake mixture.Pour cake batter into prepared pan. Bake cake in the center of the oven for 1 hour, until a cake tester inserted in center of cake comes out clean. Remove to a rack to cool slightly. To serve, cut with a serrated knife and raspberry sauce on the side.

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Virginia Willis cookbooks on www.virginiawillis.com

photography by Virginia Willis

Copyright © 2016 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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