Passover Chocolate Sponge Cake Good Recipes

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Passover Chocolate Sponge Cake

"This cake makes use of ground almonds to update the wheat flour normally found in desserts. When getting ready the almonds, a hand grinder is most excellent to a meals processor or blender due to the fact electric powered machines carry out the oil in nuts. If a blender or food processor is used, grate simplest 1/2 cup at a time. Do not percent 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 till thick and lemon coloured. 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 levels F (a hundred seventy five tiers C) for 1 hour, or till cake springs again while gently touched. Remove from oven, invert pan, and cool approximately 40 minutes before eliminating from pan.

Notes :

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