Passover dark chocolate nut cake
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Passover dark chocolate nut cake
  Passover    Chocolate    Cakes    Nuts  
Last updated 6/12/2012 12:48:31 AM. Recipe ID 9609. Report a problem with this recipe.
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      Title: Passover dark chocolate nut cake
 Categories: Chocolate, Cakes, Passover
      Yield: 10 Servings
     10    To 12 eggs
      3 oz Unsweetened chocolate
    1/2 c  Semisweet chocolate pieces
    2/3 c  Sugar
      2 c  Very finely chopped almonds
           -or pecans
    3/4 ts Pure vanilla
    1/4 ts Almond extract
    1/4 c  Sugar
      1 c  Semisweet chocolate pieces
      1 ts Butter or margarine
    1/2 ts Instant coffee crystals
      1 tb Hot water
      3 tb Dairy sour cream
    1/4 ts Maple flavoring
  Servings: 10 to 15
  DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of
  warm water. Separate eggs (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).
  Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it
  1/2" 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 at 350-F 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
  Prepare glaze; spread over top and sides of cake.
  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 ID 9609 (Apr 03, 2005)

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