Chocolate Prune Torte (Passover)

• 6 large egg whites, at room temperature
• 1 pinch salt
• 12 cup sugar
• 1 tablespoon sugar
• 1 12 cups walnuts, toasted and chopped
• 1 14 cups pitted prunes, chopped, about 9 ounces
• 9 ounces bittersweet chocolate, ground fine in food processor
• cake crumbs, to sprinkle cake pan

1. Line the bottom of a greased 10" springform pan with wax paper.
2. Grease the paper and sprinkle the pan with cake meal, shaking out the excess.
3. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks.
4. Add the sugar, a little at a time, beating until the whites hold stiff glossy peaks.
5. Fold in the walnuts and prunes.
6. Add the chocolate, folding it into the mixture gently but thoroughly.
7. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes at 350 degrees F.
8. Let the torte cool in the pan on a rack.
9. Run a thin knife around the edge of the pan and remove the side.
10. Invert the torte onto a cake plate, discarding the wax paper.
11. Chill the torte, covered, for 1 hour.
12. The torte may be made 2 days in advance and kept covered and chilled.

egg whites, salt, sugar, sugar, walnuts, prunes, bittersweet chocolate, cake crumbs

Taken from www.food.com/recipe/chocolate-prune-torte-passover-220170 (may not work)