Passover Chocolate Nut Cake (Kosher)
- 8 squares (1 oz. each) 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 zest Safeway 1 lb For $0.79 thru 02/09
- 1 cup walnut pieces, finely ground
- 1/4 cup apricot jam
- Heat oven to 350F.
- Grease and flour 9-inch springform pan.
- Melt 7 squares of the chocolate as directed on package; set aside.
- Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored.
- Beat in margarine.
- Blend in orange peel and chocolate.
- Stir in nuts.
- Beat egg whites in large bowl with electric mixer on high speed until foamy.
- Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold into chocolate mixture.
- Pour batter into prepared pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Run a small knife or spatula around sides of pan to loosen; remove sides of pan.
- Gently remove cake with spatula from bottom of pan.
- Cool completely on wire rack.
- Microwave jam in microwavable dish on HIGH 10 seconds.
- Spread over top of cake.
- Melt remaining 1 square of chocolate as directed on package; drizzle over jam.
semisweet baking chocolate, eggs, sugar, margarine, walnut pieces, apricot jam
Taken from www.kraftrecipes.com/recipes/passover-chocolate-nut-cake-kosher-54066.aspx (may not work)