posted by Mimi Hiller 04-16-100 3:46 PM
Passover Choco-Nut Cake
Recipe by: Midwest Living Magazine's All-Time Best Recipes
10 Egg whites
10 Egg yolks
3 Unsweetened chocolate (3 oz. -total)
1/2 cup Semisweet chocolate pieces
2/3 cup Sugar
2 cups Almonds or pecans; very -finely chopped
3/4 tsp. Pure vanilla
1/4 tsp. Almond extract
1/4 cup Sugar
1 cup Semisweet chocolate pieces
1 tsp. Butter or margarine
1/2 tsp. Instant coffee crystals
1 tbl. Hot water
3 tbl. Sour cream
1/4 tsp. Maple flavoring
Preheat oven to 350 degrees. Let egg whites and yolks stand, covered, at room temperature for 30 minutes.
In a small, heavy saucepan, partially melt unsweetened chocolate and 1/2 cup chocolate pieces over low heat. Turn off heat and stir until melted.
Cut a waxed-paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan. Grease pan thoroughly. Place liner in pan and grease liner.
Beat yolks with an electric mixer on high speed for about 4 minutes or until thick and lemon-colored. Add 2/3 cup sugar, beating till very thick. Stir in melted chocolate and nuts.
Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add 1/4 cup sugar to egg whites, beating till soft peaks form (tips curl). Lighten yolk mixture with about 2 cups beaten whites. Fold into remaining white mixture. Turn batter into prepared pan.
Bake in a 350 F oven for about 40 minutes or until top springs back when lightly touched. Loosen from edge and center of pan. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper.
To prepare glaze, melt 1 cup chocolate pieces over low heat. Remove from heat; stir in butter. Dissolve coffee crystals in hot water. Stir in sour cream and maple flavoring. Add sour-cream mixture to chocolate, stirring till smooth and shiny. Spread glaze over top and sides of cake.
Makes 10 to 15 servings.