Passover Dark Chocolate Nut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • TO MAKE THE CAKE:
  • Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
  • NOTE:
  • it is best to separate eggs while they are still cold, straight from the fridge.
  • (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).
  • Preheat oven to 350ºF.
  • Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch 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 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 paper.
  • Spread glaze over top and sides of cake.
  • TO MAKE THE 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.
Advertisement