Chocolate Noisette Layer Cake for Passover
Lately I have been thinking quite a bit about the meaning behind the word “tradition”. I am a fanatic, a stickler, somewhat of a maniac about tradition. I find comfort just knowing that whatever life is bringing my way, however rushed or crazy the days may get, not far down the road there will be a holiday or special occasion to celebrate. A day where the mundane falls by the wayside and for a precious few hours our attention is focused on keeping that space “holy”. Traditions bring order and predictability to our lives. They elevate the ordinary – reminding us of where we have been and offering a promise of a future yet to come.
“Remembering Ruth”
Ironically – traditions are in fact, ever changing. The ebb and flow of life leaves its imprint and from year to year what has “always been” is altered to fit the “here and now”. A change in customs comes in many forms; a move from one home to another; a marriage, or sadly a divorce; or maybe a recipe that has been handed down for generations is revamped to accommodate modern food trends (I still miss my mother-in-law’s now absent green jello mold that made an appearance on the Thanksgiving menu for years.) Kids away at college, friends who have re-located, or illness can alter our guest list leaving us unconsciously scanning the room in hopes of spotting their familiar faces. Worst of all is the irreplaceable loss of a loved one.
So from generation to generation things change, but they also remain the same. At sundown on April 6th I will gather with my family at our Seder table and share a meal steeped in tradition. As prayers are said, our appetites will be taunted by the savory smell of Brisket wafting in from the kitchen. Matzo Ball Soup, Chopped Liver, and Apple Sauce will be served. I will be making dessert – macaroons for sure and this cake, which is quickly becoming a tradition with my family. We will read from the Haggadah, sing of frogs and locusts, and eat matzo. We will pause to remember the generations who have gone before us – securing our freedom to believe, to be free and to celebrate. Wishing you and yours a joyous Passover!
This cake might seem a bit daunting, however, each component can be prepared ahead. The Marshmallow Meringue up to 4 days ahead. The Noisette Fluff Frosting 2 days ahead. The cake 1 day ahead.
Chocolate Noisette Layer Cake
For the Cake:
1/2 cup chopped pecans
1/4 cup matzo cake meal
8 ounces semi-sweet or bittersweet chocolate, chopped or chips *
1/2 cup boiling water
8 large eggs, room temperature
1 cup sugar
Preheat oven to 350˚F. Grease two 9-inch round cake pans and place parchment paper in the bottom of each.
Place the pecans and the matzo cake meal in the bowl of a processor. Pulse on and off until the nuts are finely ground. Transfer mixture to a small bowl and reserve. Dust out the processor bowl but do not wash.
Place the chocolate in the food processor bowl and process until finely grated. Add the boiling water and process until the chocolate is melted and smooth (about 5 seconds).
In a large mixing bowl beat the eggs just to blend. Gradually beat in the sugar. Increase the speed to high and beat until the eggs are thick, pale, and tripled in volume.
Sprinkle half of the matzo-nut mixture over the eggs and gently fold into the eggs. Repeat with the remaining matzo nut mix.
Add the chocolate in a stream, folding it in gently, until the batter is brown. Pour batter into the prepared pans. Place on the middle shelf in the oven and bake for 25 to 35 minutes or until a tester comes out with no crumbs attached. Place the pans on a cooling rack. Loosen the sides of the cakes with a small metal spatula and then allow them cool in the pans. Turn cakes out onto cake boards and re-invert so the cakes are right side up. Freeze layers while preparing the frosting.
For the Marshmallow Meringue:
6 large egg whites, room temperature
1 1/2 cups sugar
2 tablespoons water
Fill the bottom of a double boiler with 2 inches of water and bring it to a boil. Reduce the heat to medium high.
Place the egg whites in a metal bowl. Using a wire whisk, gradually whisk the sugar and water into the egg whites.
Place the bowl over the boiling water and beat with a portable electric mixer on medium speed for 3 minutes. Increase the speed to high and continue to beat for 4 more minutes. The timing is important because salmonella bacteria will be killed if cooked at 140˚F for at least 4 minutes (it takes the first 3 minutes to get the eggs up to 140˚F). Keep the beaters moving constantly around the bowl so that the egg does not overcook.
Remove the bowl from the heat. Beat until the eggs are cool (10 to 15 minutes). You can speed this up by placing the bowl in a pan of ice water. If you prefer to transfer the eggs to a stand mixer, use the flat beater and beat on medium high.
Noisette Fluff Frosting:
3/4 cup almond slivers
3/4 cup walnuts ( Can substitute 3/4 cup skinned hazelnuts)
1 cup pecans, chopped
2 tablespoons matzo cake meal
1 teaspoon potato starch
1 recipe Marshmallow Meringue (above)
Place nuts on a tray in a 350˚F oven and toast until lightly browned and fragrant, about 5 minutes. Cool to room temperature.
Place half of the nuts, the matzo cake meal and potato starch in a food processor. Process until the nuts are finely chopped. Add the remaining nuts and pulse until they are coarsely chopped. Reserving 1 1/2 cups of the Marshmallow Meringue for decorating the cake, fold the nut mixture into the remaining marshmallow meringue.
To Assemble Cake:
1 1/2 ounces semi-sweet or bittersweet chocolate chips *
2 teaspoons oil
Place the chocolate and oil in a small microwave safe bowl and microwave on medium for 30 to 60 seconds until the chips look shiny, stir. Continue to microwave in 10 second bursts until chocolate is completely melted and smooth.
Place one of the layers on a cake board or serving platter. Spoon on frosting spreading with a spatula to 1/2 inch thickness. Top with the remaining layer. Spread frosting thinly on the sides and 1/2 inch thick on the top.
Place a fork into the chocolate. Hold it over the cake and rapidly shake your hand side to side to create a spatter design. Repeat until the whole cake is spattered to your liking.
Place the reserved meringue into a pastry bag with a medium star tip, and pipe a shell border around the top and bottom edges of the cake. Refrigerate until 1 hour before serving.
Can be prepared one day ahead and refrigerated. Remove from refrigerator 1 hour before serving.
*If preferred, 8 ounces of pareve Passover chocolate can be substituted.
Source: Adapted from Passover Desserts by: Penny W. Eisenberg
This is the most gorgeous cake I’ve ever seen. Not sure if I’ll make it, but I’d sure love to taste it!!!
xoxo
julie
What a piece of art. Looks almost to beautiful to eat !!! Yummy !
Mary – you’ve found your calling!! Congratulations on this beautiful blog … in addition to your delectable recipes, your photos and your words create a feast for the eyes. As your devoted pupil, I look forward to trying some of these recipes!
Thanks Ann! I appreciate your kind words and support!
Yummy, looks and sounds so delicious !!! Love the stories …. 🙂
A very interesting recipe! I may just have to try this one out!
Out of curiosity, is there any nut I can use to substitute in place of pecans? Maybe almonds, cashews or peanuts?
Thanks! Yes, you can absolutely substitute any other nut for the pecans. Just substitute the same amount of almonds or walnuts for the pecans. You can certainly try cashews, however, it will change the overall flavor of the finished cake.
What a delicious, easy and showstopping cake. Coco and I made it together and she did all the decorating. It was gorgeous. Also, there wasn’t a piece left over!
So glad it was a hit. I saw the photo of the finished cake. Very Impressive!
Do you have a chocolate frosting recipe I could us instead of the merginue.Thank you
Joanne
Thank you for asking Joanne. If you are making the cake for Passover you could use any basic chocolate frosting recipe as long as you use Kosher for Passover confectioners sugar. Another alternative would be to frost the cake with whipped cream or even chocolate or coffee flavored whipped cream. Hope that helps.
We are making this amazingly delicious cake again! Loving the decoration!
Xoxo
I attempted this cake- and it was amazing – one thing – my fluff didn’t “fluff”. what did I do wrong – hmmm
Mindy, I would love to help you figure out what went wrong but I would need a little more information. I’m assuming when you say your ‘fluff didn’t fluff’ you mean the marshmallow didn’t turn out. If that’s the case, it might be that some yolk got into the egg whites. Or, possibly your heat was too high under the whites and they got over-cooked.
If you can tell me at exactly what stage things went awry, I will try to trouble shoot it further for you.