This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

Ingredients

Directions

  • 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.

Passover Chocolate Sponge Cake 1

Nutrition Facts

Per Serving:
350 calories; 23 g total fat; 155 mg cholesterol; 59 mg sodium. 28.5 g carbohydrates; 12.3 g protein; Full Nutrition

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