Passover Chocolate Sponge Cake
12 servings
Ingredients
6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
⅞ cup white sugar
2 cups ground almonds
Instructions
Step 1
Melt chocolate in top of double boiler; set aside.
Step 2
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
Step 3
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
Step 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.
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