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Passover Chocolate Sponge Cake

By: Barbara  
"This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 210 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 - 10 inch Bundt cake
 

Ingredients

  • 6 (1 ounce) squares semisweet chocolate, chopped
  • 10 eggs, separated
  • 7/8 cup white sugar
  • 2 cups ground almonds

Directions

  1. Melt chocolate in top of double boiler; set aside.
  2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
  3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 350 | Total Fat: 23g | Cholesterol: 176mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by NANCYNANCY 
WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW... MORE

 
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