Passover Dark Chocolate Nut Cake

"Here is another chocolate cake for Passover. It may be flourless, but boy is it ever delish!!! Source: Midwest Living Magazine, April 1991"
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
10-15
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ingredients

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directions

  • TO MAKE THE CAKE:

  • Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
  • NOTE:

  • it is best to separate eggs while they are still cold, straight from the fridge.
  • (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
  • Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
  • Preheat oven to 350ºF.
  • Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
  • Grease pan thoroughly.
  • Place liner in pan and grease liner.
  • Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
  • Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
  • Thoroughly wash and dry beaters.
  • Beat egg whites with vanilla and almond extract till foamy.
  • Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
  • Lighten egg yolk mixture with about 2 cups beaten egg whites.
  • Add to the remaining egg white mixture and fold together to combine.
  • Turn batter into prepared pan.
  • Bake for about 40 minutes or till top springs back when lightly touched.
  • Run a knife around the edge of the pan and center to loosen.
  • Cool in pan for 1 hour.
  • INVERT onto cake plate. Remove waxed paper.
  • Spread glaze over top and sides of cake.
  • TO MAKE THE DARK CHOCOLATE GLAZE:

  • In a small heavy saucepan or skillet, melt chocolate over low heat.
  • Remove from heat and stir in butter or margarine.
  • In a small bowl, dissolve instant coffee in hot water.
  • Stir in the sour cream and maple flavoring.
  • Add sour cream mixture to chocolate, stirring till smooth and shiny.
  • Makes 3/4 cup.

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RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
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