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Chocolate: Greek Chocolate Nut Cake

Source of Recipe

Better Homes & Gardens


List of Ingredients

• 6 egg yolks
• 1/2 cup sugar
• 1 cup (6 ounces) semisweet chocolate pieces, melted and cooled
• 1/2 teaspoon vanilla
• 3 cups ground walnuts
• 1/4 cup fine dry bread crumbs
• 1 teaspoon ground cinnamon
• 6 egg whites
• 1/4 cup sugar
• 2 tablespoons water
• 1/4 cup sugar
• 1 tablespoon Metaxa (Greek brandy) or brandy
• Chopped walnuts (optional)
• Chocolate-dipped apricot slices (optional)





Recipe

1. Beat egg yolks and the 1/2 cup sugar in a large mixing bowl with an electric mixer on high speed for 3 to 4 minutes or until thick and light. Beat in cooled chocolate and vanilla. By hand, stir in walnuts, bread crumbs, and cinnamon.

2. Wash beaters thoroughly. Beat egg whites in a large mixing bowl with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into the chocolate mixture to lighten (chocolate mixture is very thick); fold in remaining egg whites. Line a 13 x 9 x 2-inch pan with foil. Lightly grease the foil. Spread mixture in prepared pan.

3. Bake in a 325 degree F oven about 25 minutes or until top is dry and toothpick inserted near center comes out clean.

4. Bring water and 1/4 cup sugar to boiling in saucepan; stir to dissolve sugar. Remove from heat; add Metaxa or bandy. Brush sugar syrup evenly over hot cake. Sprinkle with chopped walnuts, if desired. Cool completely. To serve, cut cake into 32 diamond shapes; place two diamonds on each serving plate. Garnish with chocolate-dipped apricot slices, if desired.

Makes 16 servings.

Nutritional Information
Nutritional facts per serving
calories: 280, total fat: 19g, saturated fat: 2g, cholesterol: 80mg, sodium: 38mg, carbohydrate: 25g, fiber: 1g, protein: 6g