Chocolate Macaroon Passover Cake

Chocolate Coconut Macaroon Cake

Finely shredded coconut provides macaroon texture, while ground almonds keep the crumb tender. Whipped eggs give the flourless batter enough lift without chemical leavening.

Ingredients

• 85 g 70% dark chocolate, gluten-free, finely chopped
• 2 tbsp mild olive oil, plus a little for the pan
• 2 large eggs, at room temperature
• 1/4 cup honey
• 1/2 tsp gluten-free vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup finely shredded unsweetened coconut, about 40 g
• 1/2 cup blanched almond flour, about 48 g
• 1 tbsp unsweetened cocoa powder, sifted

Instructions

1. Heat the oven to 325°F. Lightly oil a 6-inch round cake pan at least 2 inches deep. Line the bottom with parchment and lightly oil the parchment.
2. Combine the chocolate and olive oil in a heatproof bowl over barely simmering water, keeping the bowl above the water. Stir until melted, then remove from the heat and let cool until just warm.
3. Whisk the eggs, honey, vanilla, and salt with an electric mixer on medium-high speed for 4–5 minutes, until pale, thick, and falling from the whisk in a ribbon.
4. Fold a large spoonful of the egg mixture into the melted chocolate to loosen it. Gently fold the chocolate mixture into the remaining eggs.
5. Mix the coconut, almond flour, and cocoa together, then fold into the batter just until evenly incorporated. Scrape into the prepared pan and smooth the top.
6. Bake for 30–38 minutes, checking at 30 minutes. The edges should be set, the center should no longer wobble, and a tester should come out with moist crumbs rather than wet batter. Avoid baking until completely dry.
7. Cool in the pan for 20 minutes. Loosen the edge carefully, turn out onto a rack, remove the parchment, and turn upright. Cool completely before frosting; a slight dip in the center is fine.

Notes

• Use finely shredded coconut rather than broad flakes in the batter; large flakes make the cake harder to slice.
• For Passover observance, use ingredients certified or otherwise appropriate to your household's practice, especially the chocolate, vanilla, almond flour, and coconut. The cream ganache makes this a dairy dessert.

Dark Chocolate Ganache

A relatively chocolate-rich ganache sets into a soft frosting that holds spatula swirls and anchors the toasted topping.

Ingredients

• 100 g 70% dark chocolate, gluten-free, finely chopped
• 1/3 cup heavy cream
• 1 pinch fine sea salt

Instructions

1. Put the chopped chocolate in a dry heatproof bowl.
2. Heat the cream and salt in a small saucepan until steaming with small bubbles around the edge; do not boil vigorously.
3. Pour over the chocolate and let stand for 2 minutes. Stir slowly from the center outward until smooth and glossy.
4. Let stand at room temperature, stirring occasionally, until thick enough to spread without running down the cake, about 20–40 minutes.

Notes

• If the ganache becomes too firm, warm it briefly over warm water. If it remains too loose to spread, refrigerate in 5-minute intervals, stirring between each.

Toasted Coconut and Almond Wreath

Broad coconut flakes and coarse almond pieces give the soft cake a crisp, toasted contrast. Arranging them around the perimeter leaves the chocolate swirls visible.

Ingredients

• 1/3 cup raw whole almonds, roughly chopped
• 1/2 cup unsweetened broad coconut flakes
• 1 small pinch flaky sea salt

Instructions

1. Spread the almonds on a small baking sheet and toast at 325°F for 5 minutes.
2. Add the coconut flakes in a separate area of the sheet. Toast for another 3–7 minutes, stirring once and removing the coconut early if necessary. Aim for golden edges on the coconut and fragrant, lightly browned almonds.
3. Cool completely, then combine with the flaky salt.

Notes

• Watch the coconut closely near the end; thin flakes can go from golden to burnt in under a minute.

Overall Timing / Workflow

The cake needs to cool completely, while the ganache needs only a short rest to become spreadable. Toasting the garnish during baking keeps active work compact.

Instructions

1. 0:00 — Heat the oven, prepare the pan, and make the cake batter.
2. 0:20 — Bake the cake. Toast the almonds and coconut on a separate oven rack during the first part of baking, watching closely.
3. 0:55 — Begin cooling the cake; unmold after 20 minutes.
4. 1:15 — Make the ganache and let it thicken while the cake finishes cooling.
5. 1:50 — Frost the completely cool cake and add the toasted wreath. Let stand for 10 minutes before slicing.

Plating

A broad, irregular ring of toasted garnish frames the dark chocolate center and gives each slice some crunch.

Instructions

1. Place the cooled cake on a serving plate and spread the ganache over the top and sides with a small offset spatula, leaving soft, visible swirls.
2. Scatter the coconut and almonds in a generous ring around the top edge, pressing lightly so they adhere.
3. Cut into four generous wedges with a warm, dry knife, wiping the blade between cuts. Serve at cool room temperature.

Leftover Path

Covered storage preserves the moist coconut crumb, and tempering before serving softens the chilled ganache.

Instructions

1. Refrigerate leftover cake in an airtight container for up to 4 days.
2. Let slices stand at room temperature for 20–30 minutes before serving.
3. For longer storage, freeze individual slices in a sealed container for up to 1 month. Thaw overnight in the refrigerator; the toasted garnish will soften somewhat.