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Passover Chocolate Sponge Cake

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Passover Chocolate Sponge Cake

Directions

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Ingredients :

  • 6 (1 ounce) squares semisweet chocolate
  • chopped
  • 10 eggs
  • separated
  • ⅞ cup white sugar
  • 2 cups ground almonds
  • Methods :

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