This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
Passover Chocolate Sponge Cake
- 6 (1 ounce) squares semisweet chocolate, chopped
- 10 eggs, separated
- 7/8 cup white sugar
- 2 cups ground almonds
1 Melt chocolate in top of double boiler; set aside.
2 Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
3 Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
4 Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
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