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| Passover Chocolate Sponge Cake |
"This cake makes use of ground almonds to update the wheat flour normally located in cakes. When preparing the almonds, a hand grinder is most advantageous to a food processor or blender because electric machines bring out the oil in nuts. If a blender or meals processor is used, grate handiest 1/2 cup at a time. Do now not percent down when measuring."
Ingredients :
- 6 (1 ounce) squares semisweet chocolate, chopped
- 10 eggs, separated
- 7/eight cup white sugar
- 2 cups floor almonds
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Melt chocolate in pinnacle of double boiler; set aside.
- Beat egg yolks till thick and lemon colored. 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 (one hundred seventy five stages C) for 1 hour, or till cake springs returned whilst lightly touched. Remove from oven, invert pan, and cool about forty minutes before putting off from pan.
Notes :
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