From Stephanie Brada
This is a favourite Pesach cake in our family - it comes from Evelyn Rose whose recipes never fail! It is very chocolatey but does contain nuts.
100g ground almonds
3 level tablespoons fine matzo meal
100g grated dark chocolate
3 large eggs
125g castor sugar
1 tablespoon lemon juice
Loaf tin (26 x 11 x 7.5cm)
Heat 325F/ 160C
Grease the tin and line the base
Mix the almonds, matzo meal and grated chocolate
Whisk the egg whites until they hold stiff peaks, then add the sugar a tablespoon at a time, whisking until stiff after every addition.
Fold in the yolks, then the dry ingredients
Mix in the lemon juice
Spoon into the tin and level off.
Bake for 45 minutes until golden brown. Cool until cold in the tin.