Recipe - Passover Chocolate Cake

10 Eggs; separated and at room
temperature or slightly
warmer
14 tablespoon (about 1 c.) sugar
6 ounce Bittersweet or semisweet
chocolate; melted slowly
over hot water and cooled
2 cup Finely chopped; (not ground)
walnuts

1. Preheat oven to 350 degrees. 2. Beat the egg yolks and sugar until very
thick and lemon colored. Stir in the chocolate. Fold in the nuts. 3. Beat
the egg whites until stiff but not dry and fold into the chocolate nut
mixture. Turn into a greased 10 inch springform pan and bake 1 hour or
until the center springs back when lightly touched with the finger tips.
Cool in the pan. Frost with your favorite chocolate frosting. Makes 812
servings.
Posted to JEWISHFOOD digest by "Heardy VanOver" heardy@egyptian.net on
Apr 5, 1998