Chocolate Cake with Whipped Cream Frosting

Double quantities for two layers.

3/4 cup Passover approved oil

1 cup matzo meal

1 cup walnut or pecan meal

3/4 cup sugar

1 tsp. ground cinnamon

1/2 tsp. Kosher salt

Grated zest of 1 large orange plus 1/4 cup fresh orange juice

3 large eggs, separated, plus 3 egg whites

3oz. Passover semisweet chocolate coarsely chopped chocolate (1/2 cup)

Brush bottoms of two 8-inch round cake pans with oil. Cut parchment to place in the bottoms of each pan and grease the parchment. The parchment will help remove the cake from the pans. Heat the oven to 350 degrees. Mix the batter of matzo meal, ground nuts, sugar, cinnamon, salt, and zest. Stir in yolks and juice. In a clean, oil-free bowl, beat the egg whites until stiff, about 4 minutes, but not dry. Stir 2/3 of the egg whites into the batter. Do not over mix. Pour in the rest of the egg whites and fold in. Divide the batter evenly into the pans, making the center flat. Bake until the cake springs back to the touch, about 20-25 minutes. Cool on a rack. Drizzle with melted chocolate and decorate with orange slices and whole walnuts or use the frosting below.

Whipped Cream Frosting (dairy)

In a small pan heat 1 cup heavy cream until it begins to steam. Mix 12 oz. Passover chocolate that has been finely chopped and stir it into the cream over low heat until the mixture is smooth. Pour the mixture into a bowl and refrigerate until firm, about 30 minutes. Add the paste from 1/2 of a vanilla bean and 1/2 tsp. Kosher salt. Whip at a high speed until the mixture peaks like whipped cream. When cakes are completely cooled, place one layer on the cake plate top side down. Remove the parchment and use 1/4-1/3 cup to frost the top. Place the second layer removing the parchment. Repeat the process and continue frosting the top and sides. The doubled recipe will make four layers. I covered the sides with flaked Passover coconut. This recipes stays moist for three days covered in the refrigerator.