Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Passover Chocolate-Walnut Cake with Orange Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 23, 2020 Rate Print Share Photo: Stephen Kent Johnson Prep Time: 40 mins Total Time: 2 hrs 5 mins Servings: 8 Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need. Ingredients Cake ¾ cup safflower oil, plus more for pan 1 cup matzo meal 1 cup walnuts, toasted and finely ground ¾ cup sugar 1 teaspoon ground cinnamon ½ teaspoon coarse salt Grated zest of 1 large orange, plus 1/4 cup fresh juice 3 large eggs, separated, plus 3 large egg whites 3 ounces semisweet chocolate, coarsely chopped (½ cup) Serving 1 ounce semisweet chocolate, melted 5 very thin orange rounds ⅓ cup walnuts, toasted and coarsely chopped Directions Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil. In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice. In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan. Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely. Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts. Originally appeared: Martha Stewart Living, April 2015 Rate It Print