Passover Chocolate Sponge Cake

4 ingredients
4 steps

Ingredients

  • 6 (1 ounce) squares semisweet chocolate, chopped
  • 10 eggs, separated
  • 7/8 cup white sugar
  • 2 cups ground almonds

Directions

  1. 1
    Melt chocolate in top of double boiler; set aside.
  2. 2
    Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
  3. 3
    Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  4. 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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