Sponge Recipes

Passover Chocolate Sponge Cake recipe

This cake uses ground almonds in place of the flour, making it gluten-free and suitable for eating at Passover. It’s really easy, too, and it only uses four ingredients. It also uses a large amount of eggs, which gives it a soft, springy, spongy texture that is similar to a cooked chocolate mousse. Serve it with some whipped cream or ice cream.


  • 350g ground almonds
  • 10 eggs
  • 175g caster sugar
  • 175g dark chocolate

Method of Preparation:

  1. Melt the chocolate either in a double boiler or in the microwave. Set it to one side.

  2. Preheat the oven to 180C and line a 25cm cake tin.

  3. Separate the eggs into yolks and whites and put the whites into a clean metal bowl. Beat the yolks until thick and then gradually beat in the sugar.

  4. Add the melted chocolate and the ground almonds, stirring until you have a smooth mixture.

  5. Beat the egg whites until stiff peaks form.

  6. Fold a few tbsp. of the egg whites into the rest of the cake batter before carefully folding in the rest of the egg whites, being careful not to knock the air out of the egg whites.

  7. Pour the cake batter into the prepared cake tin and put the cake into the oven for one hour. Remove the cake from the oven and then leave it cool for an hour before turning it out of the tin.

For an extra touch of flavour, try using a flavoured chocolate – there is a delicious dark chocolate and orange version, available from most supermarkets, called ‘Maya Gold’. This recipe will yield 12 decent portions.

Author: Laura Young.

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350gabout 12 oz (12.34555 oz based on 0.035273 ounces in a gram)
175gabout 6 oz (6.172775 oz based on 0.035273 ounces in a gram)
180°C350°F / Gas Mark 4


Published: June 22, 2011
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Published by Starsol