Chocolate Cake

By lisalang

Nutritional Information
(per serving)

Calories 370
Total Fat 27g
Saturated Fat 15g
Cholesterol 150mg
Sodium 60mg
Total Carbohydrate 31g
Dietary Fiber 2g
Sugars --
Protein 5g
Calcium

Ingredients

• 1/4 cup(s) blanched whole almonds
• 3 tablespoon(s) matzo cake meal
• 9 ounce(s) bittersweet or semisweet chocolate, broken into pieces
• 1 cup(s) (2 sticks) unsalted butter
• 6 large eggs, separated
• 2/3 cup(s) granulated sugar
• 1 1/2 teaspoon(s) grated orange peel
• 1/3 cup(s) (packed) light brown sugar
• salt
• Kosher for Passover confectioners' sugar for dusting

Details

Preparation time 40mins

Preparation

Step 1

Directions

Preheat oven to 375 degrees F. In food processor with knife blade attached, pulse almonds and matzo meal until almonds are finely ground.
In microwave-safe bowl, combine chocolate and butter. Heat in microwave oven on Medium (50% power) 1 minute, stirring once. Microwave 30 to 60 seconds longer; stir until melted and smooth. Cool slightly.
In medium bowl, with mixer on medium speed, beat egg whites until foamy. Increase speed to high; gradually beat in 1/3 cup granulated sugar until stiff peaks form.
To large bowl, add yolks, peel, brown sugar, 1/8 teaspoon salt, and remaining 1/3 cup granulated sugar. Using same beaters, and with mixer on high speed, beat mixture 2 minutes or until pale and thick. On low speed, beat in chocolate mixture.
Fold almond mixture and one-fourth of egg whites into egg-yolk mixture. Fold in remaining whites.
Transfer batter to ungreased 9-inch springform pan. Bake 35 to 40 minutes or until toothpick inserted 1 1/2 inches from edge comes out almost clean (top of cake may crack). Cool cake in pan on wire rack.
To serve, run knife around side of cake to loosen from pan. Remove side of pan; transfer cake to serving plate. Sprinkle cake with Kosher for Passover confectioners' sugar.