Chocolate Cake for Passover

Passover is the time for eggs. Almost all side dishes and desserts use huge numbers of eggs. I buy about 12 dozen eggs before I begin my Passover cooking and baking. I almost always need to buy more before I'm done. This cake is fudgey and dark. Use the best quality chocolate you can find, kosher for Passover. The recipe comes from an article in about 1975 by Pierre Franey, The N.Y. Times, about Cynthia Zeger, a renowned New York baker.


Preheat oven to 350° F.

Beat egg yolks and sugar until very thick and lemon colored. Stir in the chocolate. Fold in the nuts. Beat egg whites until stiff but not dry, and fold into the chocolate-nut mixture. Turn into a greased 10 inch spring-form pan, and bake 1 hour. The cake is done when the center springs back when lightly touched. Cool in the pan.
Serves 8-12.

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