Elevate your Passover with this decadent chocolate sponge cake

Crunchy base, creamy filling, chocolate frosting: the ultimate gluten-free, kosher holiday cake everyone's been waiting for

Michal Levy Alhalel|
Ingredients for the base:
  • 200g dark chocolate, broken into pieces
  • 120g butter or margarine
  • 4 eggs
  • 120g (1/2 cup + 1 full tbsp) sugar
  • 1/2 cup (50g) ground almonds
  • 1 full tbsp (15g) cornflour
For the cream layer:
  • 2 containers (500ml each) of whipping cream, dairy or plant-based
  • 1 cup (240ml) milk or plant-based drink
  • 1 1/2 packages (120g) instant vanilla pudding powder
  • 1 tsp high-quality vanilla extract
  • 2 packets (20g) vanilla sugar
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עוגת קרמבו כשרה לפסח
עוגת קרמבו כשרה לפסח
(Photo: Sarit Gofan)
For the topping:
  • 150g dark or milk chocolate, broken into pieces
  • 1/2 cup (120ml) milk or cream, dairy or plant-based
  1. Base: Preheat the oven to 180°C (356°F) on turbo or 190°C (374°F) on top and bottom heat. Grease a 22-24cm springform pan and line the bottom with parchment paper.
  2. Place the chocolate and butter (or margarine) in a suitable container and melt over the stove or gradually in the microwave until they can be mixed into a smooth cream. Set aside.
  3. In a mixer bowl, beat the eggs and sugar for about 6 minutes on high speed until light and fluffy. Gradually fold in the chocolate cream using gentle folding motions until fully incorporated. Add ground almonds and cornflour and mix. Finish with a short whip for about 10 seconds to ensure no lumps.
  4. Pour the batter into the prepared pan. Bake for about 25 minutes until the cake's surface is firm. Remove from oven and use a knife to separate the cake from the pan edges. Freeze for at least 2 hours (or refrigerate for about 4 hours) until completely cool.
  5. Cream: In a mixer bowl, combine all ingredients and whip until smooth. Pour over the cooled base and return to the freezer for at least an additional hour (or refrigerate for about 2 hours).
  6. Topping: Place the chocolate and milk (or cream) in a suitable container and heat over the stove or gradually in the microwave until they can be mixed into a smooth cream. Cool for about 5 minutes.
  7. Pour the cream over the cake and spread evenly for full coverage. Refrigerate for at least 2 hours before serving.
Preparation time: About 25 minutes, not including baking and cooling
Difficulty: Easy-medium
Storage: Up to 4 days in the refrigerator
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