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Joan Nathan's Prince Albert Cake

Serves: 24 squares





List of Ingredients



• 1 1/2 cups (3 sticks) + 2 tablespoons unsalted butter, or parve maragine, at room temperature
  
• 2 cups sugar
  
• 10 large eggs seperated
  
• 9 ounces bittersweet chocolate, broken into pieces
  
• 1 tablespoon matzoh cake meal
  
• 3 ounces bittersweet chocolate for grating
  






Instructions



1. In an electric mixer fitted with the paddle or by hand in a large bowl, cream the butter with half the sugar, adding the egg yolks one at a time to the mixture and beating a few seconds after ach-addition.
   
2. In a separate bowl, beat the egg whites until stiff, while gradually adding the remaining 1 cup sugar.
   
3. Melt the 9 ounces of bittersweet chocolate in the top of a double boiler over simmering water. Cool-and slowly beat the chocolate into the egg mixture.
   
4. Gently fold in the egg whites.
   
5. Preheat the oven to 350 degrees F. Oil a 12 by 18 inch
   baking pan, line it with baking parchment that has been oiled and sprinkled with the matzah cake meal.
   
6. Spread 2/3 of the cake batter evenly-in the pan and bake on the middle rack for 30 minutes.
   
7. Cover the remaining batter and refrigerate.
   
8. Remove the cake from the pan and let it cool completely, cut horizontally, into 2 layers and spread-the top of the bottom layer with half the refrigerated batter.
   
9. Cover the batter layer with the top layer of the cake; then spread on the rest of the batter.
   
10. Garnish with the grated chocolate.
    
11. Refrigerate until ready to serve.
    
12. When cutting, use a knife dipped into hot water and cut into 3-inch squares.