Chocolate Noisette Layer Cake for Passover

"Fluffy goodness surrounding a chocolate nutty cake"
Lately I have been thinking quite a bit about the meaning behind the word “tradition”.  I am a fanatic, a stickler, somewhat of a maniac about tradition.  I find comfort just knowing that whatever life is bringing my way, however rushed or crazy the days may get, not far down the road there will be a holiday or special occasion to celebrate.  A day where the mundane falls by the wayside and for a precious few hours our attention is focused on keeping that space “holy”.  Traditions bring order and predictability to our lives.  They elevate the ordinary – reminding us of where we have been and offering a promise of a future yet to come.


"Light and nutty Chocolate Noisette Layer Cake"
“Remembering Ruth”

Ironically – traditions are in fact, ever changing.  The ebb and flow of life leaves its imprint and from year to year what has “always been” is altered to fit the “here and now”.  A change in customs comes in many forms; a move from one home to another;  a marriage, or sadly a divorce; or maybe a recipe that has been handed down for generations is revamped to accommodate modern food trends (I still miss my mother-in-law’s now absent green jello mold that made an appearance on the Thanksgiving menu for years.)  Kids away at college,  friends who have re-located,  or illness can alter our guest list leaving us unconsciously scanning the room in hopes of spotting their familiar faces.  Worst of all is the irreplaceable loss of a loved one."Perfect for Passover Chocolate Noisette Layer Cake"So from generation to generation things change, but they also remain the same.  At sundown on April 6th I will gather with my family at our Seder table and share a meal steeped in tradition.  As prayers are said, our appetites will be taunted by the savory smell of Brisket wafting in from the kitchen.   Matzo Ball Soup, Chopped Liver, and Apple Sauce will be served.  I will be making dessert – macaroons for sure and this cake, which is quickly becoming a tradition with my family.  We will read from the Haggadah, sing of frogs and locusts, and eat matzo.  We will pause to remember the generations who have gone before us – securing our freedom to believe, to be free and to celebrate.  Wishing you and yours a joyous Passover!"Coffee and Chocolate Noisette Cake make a perfect combination""Chocolate Noisette Cake good to the last bite"
This cake might seem a bit daunting, however, each component can be prepared ahead.  The Marshmallow Meringue up to 4 days ahead.  The Noisette Fluff Frosting 2 days ahead.  The cake 1 day ahead.

Source:  Adapted from Passover Desserts by: Penny W. Eisenberg




14 thoughts on “Chocolate Noisette Layer Cake for Passover

  1. This is the most gorgeous cake I’ve ever seen. Not sure if I’ll make it, but I’d sure love to taste it!!!
    xoxo
    julie

  2. Mary – you’ve found your calling!! Congratulations on this beautiful blog … in addition to your delectable recipes, your photos and your words create a feast for the eyes. As your devoted pupil, I look forward to trying some of these recipes!

  3. A very interesting recipe! I may just have to try this one out!

    Out of curiosity, is there any nut I can use to substitute in place of pecans? Maybe almonds, cashews or peanuts?

    • Thanks! Yes, you can absolutely substitute any other nut for the pecans. Just substitute the same amount of almonds or walnuts for the pecans. You can certainly try cashews, however, it will change the overall flavor of the finished cake.

  4. What a delicious, easy and showstopping cake. Coco and I made it together and she did all the decorating. It was gorgeous. Also, there wasn’t a piece left over!

        • Thank you for asking Joanne. If you are making the cake for Passover you could use any basic chocolate frosting recipe as long as you use Kosher for Passover confectioners sugar. Another alternative would be to frost the cake with whipped cream or even chocolate or coffee flavored whipped cream. Hope that helps.

  5. I attempted this cake- and it was amazing – one thing – my fluff didn’t “fluff”. what did I do wrong – hmmm

    • Mindy, I would love to help you figure out what went wrong but I would need a little more information. I’m assuming when you say your ‘fluff didn’t fluff’ you mean the marshmallow didn’t turn out. If that’s the case, it might be that some yolk got into the egg whites. Or, possibly your heat was too high under the whites and they got over-cooked.

      If you can tell me at exactly what stage things went awry, I will try to trouble shoot it further for you.

Leave a Reply

Your email address will not be published. Required fields are marked *