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Passover Chocolate Nut Cake

Sun Sentinel

DESSERT SALLY BOWER'S PASSOVER CHOCOLATE NUT CAKE\THIS IS A MOIST, DENSE, RICH-TASTING CAKE. IT WILL RISE HIGH IN THE PAN AND FALL AS IT COOLS. THIS IS WHAT'S SUPPOSED TO HAPPEN.

8 eggs, separated
3/4 cup sugar
2 tablespoons margarine
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup orange juice
2 tablespoons passover cake meal
1 tablespoon potato starch
3 cups chopped walnuts
6 tablespoons (3 ounces) chocolate chips, ground*

Line bottom of a 9-inch tube pan with wax paper cut to fit. Preheat oven to 325 degrees. In a nonreactive bowl of an electric mixer, beat egg yolks and 6 tablespoons sugar with margarine until light.

Add lemon juice and rind and orange juice. Beat to combine. Add cake meal, potato starch, nuts and chocolate. In a clean bowl with clean beaters, beat egg whites until soft. Add 6 tablespoons sugar a little at a time as you beat egg whites until stiff. Fold egg whites into chocolate mixture. Pour into prepared pan and bake 1 hour and 20 minutes or until set. Let cool in pan before removing.

Makes 12 servings.

Per serving: 338 calories, 65 percent calories from fat, 12 grams protein, 22 grams carbohydrates, 2 grams total fiber, 24 grams total fat, 126 milligrams cholesterol, 63 milligrams sodium.

*The chocolate can be ground finely in a food processor fitted with the metal blade.

Recipe adapted from Melting Pot Memories (Jan Bart Publications, 1999) by Judy Bart Kancigor.

2 comments:

3 Bay B Chicks April 6, 2009 at 3:47 AM  

What an absolutely darling site you have here. Even nominated for the Best Food Blog award. I am impressed!

Oh, and this passover nut cake is unlike anything I have ever seen. A must try for the week. Thanks!

-Francesca

Cindy April 9, 2009 at 7:46 AM  

I'm also following the hard earned dropper motto!

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