Title: Passover Choco-Nut Cake
Categories: Cake Chocolate Jewish
Yield: 10 Servings
| 10 | | Egg whites |
| 10 | | Egg yolks |
| 3 | | Unsweetened chocolate (3 oz total) |
| 1/2 | c | Semisweet chocolate pieces |
| 2/3 | c | Sugar |
| 2 | c | Almonds or pecans; very finely chopped |
| 3/4 | ts | Pure vanilla |
| 1/4 | ts | Almond extract |
| 1/4 | c | Sugar |
| 1 | c | Semisweet chocolate pieces |
| 1 | ts | Butter or margarine |
| 1/2 | ts | Instant coffee crystals |
| 1 | tb | Hot water |
| 3 | tb | Sour cream |
| 1/4 | ts | Maple flavoring |
Recipe by: Midwest Living Magazine's All-Time Best Recipes 1. Let egg
whites and yolks stand, covered, at room temperature for 30 minutes. In a
small, heavy saucepan, partially melt unsweetened chocolate and 1/2 cup
chocolate pieces over low heat. Turn off heat and stir until melted. 2. Cut
a waxed-paper liner for the bottom of a 10-inch tube pan, cutting it
1/2-inch wider than the pan. Grease pan thoroughly. Place liner in pan and
grease liner. 3. Beat yolks with an electric mixer on high speed for about
4 minutes or until thick and lemon-colored. Add 2/3 cup sugar, beating till
very thick. Stir in melted chocolate and nuts. 4. Thoroughly wash and dry
beaters. Beat egg whites with vanilla and almond extract till foamy.
Gradually add 1/4 cup sugar to egg whites, beating till soft peaks form
(tips curl). Lighten yolk mixture with about 2 cups beaten whites. Fold
into remaining white mixture. Turn batter into prepared pan. 5. Bake in a
350 F oven for about 40 minutes or until top springs back when lightly
touched. Loosen from edge and center of pan. Cool in pan for 1 hour. Invert
onto cake plate. Remove waxed paper. 6. To prepare glaze, melt 1 cup
chocolate pieces over low heat. Remove from heat; stir in butter. Dissolve
coffee crystals in hot water. Stir in sour cream and maple flavoring. Add
sour-cream mixture to chocolate, stirring till smooth and shiny. SPread
glaze over top and sides of cake. Makes 10 to 15 servings.