Passover Chocolate Nut Cake
Prep Time: 15 min
Total Time: 55 min
Makes: 12 servings
1 Tbsp. matzo meal or matzo cake meal, for dusting
1 pkg. (8 oz.) semi-sweet baking chocolate, divided
6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) margarine, softened
1 tsp. grated orange peel
1 cup walnut pieces, finely ground
1/4 cup apricot jam
PREHEAT oven to 350°F. Grease and dust side of 9-inch springform
pan with matzo meal. Melt 7 oz. of the chocolate as directed on
pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large
bowl with electric mixer on high speed until thick and lemon colored.
Add margarine; beat until light and fluffy. Add melted chocolate,
orange peel and walnuts; mix well.
BEAT egg whites in small bowl with electric mixer on high speed
until foamy. Gradually add remaining 1/4 cup sugar, beating until
stiff peaks form. Gently stir into chocolate mixture. Pour into
prepared pan.
BAKE 35 to 40 min. or until toothpick inserted in center comes
out clean. Cool in pan on wire rack 10 min. Run small knife or
spatula around rim of pan to loosen cake; remove rim of pan. Gently
loosen cake from bottom of pan with spatula; place cake on wire
rack. Cool completely. Microwave jam in microwaveable bowl on
HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate
as directed on pkg.; drizzle over cake. Let stand until chocolate
is firm.
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