PASSOVER CHOCOLATE SPONGE CAKE
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.
Provided by Barbara
Categories Desserts Cakes Sponge Cake Recipes
Yield 12
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 28.5 g, Cholesterol 155 mg, Fat 23 g, Fiber 4.3 g, Protein 12.3 g, SaturatedFat 4.9 g, Sodium 58.6 mg, Sugar 23.3 g
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