Passover Chocolate Sponge Cake Tasty Recipes

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Passover Chocolate Sponge Cake

"This cake uses ground almonds to update the wheat flour usually located in cakes. When preparing the almonds, a hand grinder is leading to a food processor or blender due to the fact electric powered machines bring out the oil in nuts. If a blender or meals processor is used, grate most effective half cup at a time. Do not percent down while measuring."

Ingredients :

6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
7/8 cup white sugar
2 cups ground almonds

Instructions :

Prep :	Cook : 12M	Ready in :

Melt chocolate in top of double boiler; set aside.
Beat egg yolks till thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
Beat egg whites till stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
Bake at 350 levels F (a hundred seventy five stages C) for 1 hour, or until cake springs lower back while gently touched. Remove from oven, invert pan, and cool about forty mins earlier than putting off from pan.

Notes :

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