PASSOVER DARK CHOCOLATE NUT CAKE

Passover Dark Chocolate Nut Cake image

Here is another chocolate cake for Passover. It may be flourless, but boy is it ever delish!!! Source: Midwest Living Magazine, April 1991

Provided by Nana Lee

Categories Dessert

Time 1h10m

Yield 10-15 serving(s)

Number Of Ingredients 14

Ingredients

10 -12 eggs, separated
3 ounces unsweetened chocolate
1/2 cup semisweet chocolate piece
2/3 cup sugar
2 cups very finely chopped almonds or 2 cups pecans
3/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup sugar
1 cup semisweet chocolate piece
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon instant coffee crystals
1 tablespoon hot water
3 tablespoons sour cream
1/4 teaspoon maple flavoring

Steps:

TO MAKE THE CAKE:.
Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
NOTE:.
it is best to separate eggs while they are still cold, straight from the fridge.
(you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
Preheat oven to 350ºF.
Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
Grease pan thoroughly.
Place liner in pan and grease liner.
Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
Thoroughly wash and dry beaters.
Beat egg whites with vanilla and almond extract till foamy.
Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
Lighten egg yolk mixture with about 2 cups beaten egg whites.
Add to the remaining egg white mixture and fold together to combine.
Turn batter into prepared pan.
Bake for about 40 minutes or till top springs back when lightly touched.
Run a knife around the edge of the pan and center to loosen.
Cool in pan for 1 hour.
INVERT onto cake plate. Remove waxed paper.
Spread glaze over top and sides of cake.
TO MAKE THE DARK CHOCOLATE GLAZE:.
In a small heavy saucepan or skillet, melt chocolate over low heat.
Remove from heat and stir in butter or margarine.
In a small bowl, dissolve instant coffee in hot water.
Stir in the sour cream and maple flavoring.
Add sour cream mixture to chocolate, stirring till smooth and shiny.
Makes 3/4 cup.