Ingredients
>
cooking spray
>
3 cups walnut halves
>
1/2 cup sugar
>
1/2 tsp ground cinnamon
>
4 large eggs, separated
>
1 pinch kosher salt
>
1 tsp vanilla extract
>
2 tsp finely grated orange zest
>
1 cup pitted dates
>
1 cup kosher for Passover semisweet chocolate chips
>
2 tsp kosher for Passover confectioners' sugar
>
2 tbsp finely chopped walnuts
Steps
1
Preheat oven to 350°F. Spray a 9-inch spring form pan with non-stick cooking spray and set aside. Combine the walnuts, ¼ cup sugar and cinnamon in a food processor. Pulse until the walnuts form very coarse crumbs; do not over-process or you’ll get nut butter.
2
Separate egg yolks and whites, reserving yolks. Place the egg whites in a clean bowl with the salt. With an electric mixer, whisk egg whites until thick and foamy. Add remaining ¼ cup sugar, a little at a time, and continue beating until stiff peaks form.
3
Combine the ground walnut mixture with the reserved egg yolks, vanilla extract, orange zest and chopped dates. Mix in ¼ of the beaten egg whites to lighten the batter.
4
Fold the walnut mixture into the remaining egg whites, being careful not to over mix. Pour batter into prepared spring form pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
5
Sprinkle the chocolate chips on top immediately after the cake comes out of the oven. Let them melt slightly and then spread the melted chocolate over cake with a knife or spatula. Allow to cool 30 min.
6
Sprinkle with confectioners sugar and chopped walnuts. Slice and serve.
