Passover is a Jewish holiday that begins at sunset on the 14th day of the Jewish calendar month “Nisan.” In Jewish homes, the Passover celebration includes eating unleavened bread.
The reason for this is because during the Exodus from Egyptian bondage the Jews left Egypt hastily (they ran) and there was not time for the bread to rise.
The dough was carried in their packs and when they unpacked it, they discovered that, although it had not risen and it was heavy and flat, it was good none-the-less.
For Jewish people it has special historical significance and is also a somber remembrance of the hardship that the Jews faced before their exodus from Egypt. The holiday is observed for 7 days, in which all breads and cakes are made unleavened.
This chocolate cake is a fabulous way to celebrate Passover! By beyond Passover, I make this cake during the year, because it is a great treat for those gluten free and grain free eaters!
Cacao Has Nutrition
The main component of cacao is, of course the saturated fat. It contain three fatty acids that are present in approximately equal proportions: stearic, palmitic and oleic acid. These long chain fatty acids have been found to actually lower the LDL levels in the blood. (However, it’s no longer clear that is really important).
Cacao contains polyphenols with antioxidant properties that have many health benefits. A study published in Chemistry Central Journal, in February 2011, showed that cacao and chocolate have higher oxygen radical absorption capacity values (ORAC), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g) than many other antioxidants, foods and powders that are touted as “superfoods.” I wouldn’t necessarily call it a superfood (we know that real superfoods are things like raw milk, fish roe and organ meats), but at least it is an antioxidant — that is important.
Cacao also contains trace amounts of essential minerals like magnesium, calcium, iron, zinc, copper, potassium and manganese and vitamins A, B1, B2, B3, C, E and pantothenic acid.
You can feel good about eating cacao as there are no sugars and the antioxidant value is high. Enjoy it guilt-free in moderation and when well tolerated!
Just be sure to taste the batter to make sure you think it is sweet enough. You can add more sugar or even stevia to sweeten it a little more.
I tend to make my cakes and cookies with as little sweetener as possible and with this chocolate cake, the chocolate flavor overrides the need for much sweetness (in my humble opinion). I also buy very very very dark chocolate bars with very little sugar, because, again, I have trained my taste buds to enjoy the chocolate flavor without the sweetness.
- 4 ounces of baking chocolate I like this one
- 5 large eggs
- 1/2 cup apple sauce
- 1/4 cup coconut oil
- 1/2 cup cacao butter (use ghee or butter if you have no cacao butter)
- 1/2 cup cacao powder
- 1/2 cup honey (more or less to taste) + stevia if necessary
- 1/2 cup chocolate chips
- Preheat the oven to 350ºF and prepare two 8 x 8 cake pans lined with parchment paper that is greased with coconut oil
- In a pot on the stove set on low (#2) gently melt the chocolate bar, cocoa butter and coconut oil
- In a food processor mix the eggs, apple sauce, honey and cocoa powder together until smooth
- Add the melted ingredients from the pot to the food processor and process until smooth
- Add the chocolate chips and quickly mix
- Pour batter into the greased baking pans, dividing as best you can
- If the batter is thick, smooth it with a small angled spatula
- Bake at 350º F for about 26- 28 minutes until a toothpick comes out clean
- After 20 minutes check the cake and cover with oven safe cover for the last 6 - 8 minutes
- The sides may puff up but they will settle
- Let cool a bit in the pan - then carefully slide out onto a rack to finish cooling
- Serve on a cake plate with fresh fruit
- This freezes well
- Food Processor (where to buy a food processor)
- Small pot (where to buy)
- 8 x 8 stainless steel baking pan (where to buy)
Get more Passover recipes here: