Title: Passover Chocolate Spice Cake
Categories: Jewish Dessert
Yield: 12 Servings

1 1/4	c	Almonds, toasted and finely chopped
10	lg	Eggs, separated
2	c	Sugar
1/3	c	Passover wine OR warm coffee
1/4	c	Cocoa powder
1/4	ts	Salt
1/4	ts	Ground cloves
1 1/2	ts	Ground cinnamon
1 1/3	c	Matzoh cake meal
1/4	c	Potato starch
ADDITIONAL FOR PAN
		Parchment paper
		Oil OR margarine
		Potato starch
GARNISH
		Confectioners sugar

Preheat oven to 325 degrees.

Line a 10 inch tube or angel food pan with parchment paper. Lightly grease and then dust the sides of the parchment paper.

Toast the almonds and let cool. Chop fine and set them aside.

In a medium bowl, beat the egg yolks with 1 1/4 cups of the sugar until yolks ave pale yellow and very thick. Stir in the wine OR coffee, cocoa powder, salt, ground cloves and cinnamon. Then add the matzoh cake meal, potato starch and chopped almonds and stir gently to combine. Set aside.

In another large bowl with clean dry beaters, gently whisk the egg whites to break them up. Increase the mixer speed and gradually dust in the remaining 3/4 cup of the sugar, beating on high speed until the whites are stiff and glossy, but not dry.

Quickly and thoroughly fold about 1/3 of the beaten egg whites into the yolk mixture to lighten. Then taking care not to deflate the egg whites while still blending the batter properly, fold half of the remaining egg whites into the egg yolk mixture. Repeat with the remaining egg whites.

Pour into the prepared pan. Bake in preheated oven for about 55 minutes or until the cake feels just firm to the touch and is slightly cracked and coming away from the sides of the pan.

When cake is cool, dust with shifted confectioners sugar.

Washington Post April 17, 1997

== Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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