Passover Chocolate Sponge Cake The Best Recipes

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Passover Chocolate Sponge Cake

"This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when 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 until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
• Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

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