food Passover Chocolate Sponge Cake recipe
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Passover Chocolate Sponge Cake recipe
    1 servings

Ingredients:

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

    Instructions:

  • Melt chocolate in top of double boiler; set aside.
  • Beat egg yolks until thick and lemon colored.
  • Gradually beat in sugar.
  • Blend in chocolate and almonds.
  • Beat egg whites until stiff peaks form.
  • Fold whites into chocolate batter.
  • Spoon batter into an ungreased 10 inch Bundt pan.
  • 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.



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