Chocolate Nut Cake
Yield: 1 (9- or 10-inch) springform pan, serves 8 to 10
As this cake is kosher for Passover, it happens to be gluten free, as well.
10 large eggs, separated
1 cup sugar
6 ounces semisweet chocolate, melted and cooled
2 cups finely ground pecans, walnuts, or almonds
Pinch of fine sea salt
Heat the oven to 350°F. Spray pan with nonstick cooking spray. Line bottom with parchment paper cut to fit. In the work bowl of a stand mixer fitted with the whisk attachment, beat egg yolks with sugar until thick and light yellow. Remove the bowl from the mixer and stir in the chocolate, then, fold in the nuts.
In a separate large bowl beat egg whites and a pinch of salt until stiff. Using a large rubber spatula, carefully fold the whites into the cake mixture.Pour cake batter into prepared pan. Bake cake in the center of the oven for 1 hour, until a cake tester inserted in center of cake comes out clean. Remove to a rack to cool slightly. To serve, cut with a serrated knife and raspberry sauce on the side.
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