Passover Chocolate Hazelnut Cake

Passover cakes are a challenge all their own. For weeks before the holiday I think, bake and taste, and I'm happy to announce that this is definitely one of the most amazing cakes you'll make this Passover, with no compromise on flavor. A rich base of toasted hazelnuts and chocolate, topped with a mousse-like cream that's quick and easy to make. Of course, you can make it all year round too.

Before you start

• Toast the hazelnuts to get a strong hazelnut flavor.
• It's important to grind the matzo meal finely, or to use matzo cake meal.
• Don't like hazelnuts? You can swap them for toasted almonds.
• Keep an eye on the baking time so the cake doesn't dry out.
• You can also leave the cake with no cream at all.
• I drizzled a little praline paste over the cream. You can grate chocolate over it or leave it just as it is.

Ingredients for a 9½-inch (24 cm) round pan

For the cake

• 200 g good dark chocolate.
• 190 g butter.
• 5 large egg yolks, at room temperature.
• 80 g sugar (½ cup minus 2 tablespoons).
• 140 g toasted, finely ground hazelnuts.
• 20 g matzo cake meal (2 tablespoons).
• 5 g baking powder (1 teaspoon).
• 5 large egg whites, at room temperature.
• A pinch of salt.
• 30 g sugar (3 tablespoons).

For the cream

• 70 g milk chocolate.
• 40 ml heavy cream (about 2½ tablespoons).
• 250 ml heavy cream (about 1 cup).
• 20 g instant vanilla pudding mix, such as Jell-O (2 tablespoons).

Instructions

1. Heat the oven to 350°F (175°C), line the bottom of the pan with parchment paper and grease the sides.
2. Toast the hazelnuts, remove the skins and grind them finely (grind in short pulses).
3. In a wide microwave-safe bowl, melt the chocolate and butter together in short bursts. Set aside to cool for a few minutes.
4. In another bowl, whisk the egg yolks and sugar (80 g), then add them to the chocolate bowl, whisking constantly until absorbed.
5. Add the hazelnuts, baking powder and matzo cake meal and whisk well.
6. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of salt until small bubbles form. Add the sugar and whip to a firm but soft meringue.
7. Fold the meringue into the chocolate batter and pour into the pan.
8. Bake for about 40-45 minutes and let cool completely.
9. Make the cream: in a microwave-safe bowl, combine the milk chocolate and heavy cream (40 ml) and melt in short bursts until completely melted. Set aside to cool.
10. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream (250 ml) and vanilla pudding mix until firm. Lower the mixer speed and add the chocolate in a thin stream. Mix until you have a cream with a mousse-like texture.
11. Spread the cream over the cake, wrap in aluminum foil and chill in the fridge overnight.
12. The next day, drizzle with praline paste or grate chocolate over the top.