Mrs. Lieberman’s Miraculous Pesach Chocolate Cake
Servings: 8 to 10
Ingredients
- 9 eggs, separated
- 2 cups sugar, divided
- pinch salt
- ¾ cup oil
- heaping tbsp instant coffee granules dissolved in 1 tbsp water
- ½ cup cocoa
- ¾ cup potato starch
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the whites on high speed until foamy. Ever so slowly, add 1 cup of sugar. Beat until stiff peaks form. Set aside.
- In a second bowl, beat eggs yolks and salt on high speed. Slowly add remaining cup of sugar, little by little. Beat on high until the yolks are a pale yellow.
- Lower speed; slowly add oil and coffee.
- Place the cocoa and the potato starch into a sifter. Ever so slowly and gently, incorporate the sifted mixture into the egg yolk mixture. Keep stopping, sifting, mixing, stopping, sifting … little by little. Do not rush this. Scrape down sides as needed.
- Fold chocolate mixture into the whites, mixing as gently as possible, until incorporated and no white is seen. Pour into an ungreased, dry tube pan; bake for 1 hour. (Do not use a nonstick tube pan! Only a metal one will do.)
- Remove cake from oven; invert. Cool for at least 6 hours (better overnight) before cutting cake from pan.
