Chocolate-Walnut Cupcakes for Passover

Name: Chocolate-Walnut Cupcakes for Passover
Yield: makes 26
Ingredients: 6 large eggs, separated; 1/4 cup plus 3 tablespoons granulated sugar; 1 3/4 cups finely ground toasted walnuts (6 ounces; see page 323); 3 ounces bittersweet chocolate, kosher if desired, finely chopped or grated; 1 tablespoon finely grated orange zest; 1/4 teaspoon salt; Confectioners’ sugar, for dusting

January 24, 2012

During Passover, the proscription of any sort of leavening (including wheat flour) can greatly limit a baker’s possibilities. Yet these cupcakes, inspired by Eastern European tortes, rely on egg whites for leavening and use ground walnuts in place of regular flour, making them a wonderful option for a seder or other gathering. They are also a good choice any time of year for those with gluten intolerance.

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