Passover Chocolate Sponge Cake

Serves 6-8, depending on how generous you want to be with the slices!

Servings

Calories 334kcal

Preheat the oven to 350° F / 180° C.
Prepare a large 10 “tube pan. Although most sponge cakes say not to grease the pan, I personally do grease it very lightly. Then dust it lightly with a bit of cocoa, shaking off the excess. Set aside.
Separate the eggs, putting the yolks into one bowl and the whites into another. Beat the white until nearly stiff, then add into it half the sugar, continuing to beat all the while. Turn off the beaters and set the whites aside.
Beat the yolks until thick, add in the remaining sugar and beat until creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters.
Fold both mixtures together by hand. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into your prepared tube pan.
Bake for 50 -75 minutes, checking to make sure it does not burn. When done, remove the cake from the oven to a wire rack. Leave it to sit for 15 minutes. Prepare a large piece of foil, lined with one or two paper towels on it.
After it has cooled somewhat for the first 15 minutes, slide a long, sharp knife around its edges, as well as the innermost edges. Carefully lift up the pan and flip it over onto the prepared foil/ paper towels. Remove the pan. Leave the cake to sit until it is more cooled, then wrap it up gently and freeze until the day of use.

To create the decorative topping in the picture, first make sure the cake is completely cooled, or else the glaze will only sink into the cake.
Stand the cake on the serving platter or cake stand you want to present it on. Once you’ve poured on the glaze, you won’t be able to move the cake off the tray!
Mix the glaze ingredients together with a spoon in a small bowl. As soon as it’s thick but still drippy, pour it all over the top of the cake. With the help of your spoon, smear it around the top slightly and allow it to drip down the cake’s edges.
Using an ordinary carrot peeler, create chocolate curls from a fat block of baking chocolate. Pick them up carefully with a fork or toothpick and place them all over the top of the cake…and serve.