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Passover Chocolate Nut Cake




Source of Recipe


Original from Kraft Canada; posted by BL Olson


List of Ingredients




1 Tbsp. almond meal, for dusting
1 pkg. (8 oz.) CF baking chocolate, divided
6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) CF margarine, softened
1 tsp. grated orange peel
1 cup walnut pieces, finely ground
1/4 cup apricot jam


Recipe



Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with almond meal.

Melt 7 oz. of the chocolate as directed on pkg.; set aside.

Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored.

Add margarine; beat until light and fluffy. Add melted chocolate, orange peel and walnuts; mix well.

Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

Gently fold into chocolate mixture. Pour into prepared pan.

Bake 35 to 40 min. or until toothpick inserted in center comes out clean.

Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely.

Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake.

Let stand until chocolate is firm.