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.
- 10 eggs, separated, at room temperature
- 14 T. granulated sugar
- 6 ounces bittersweet chocolate, melted
- 2 cups finely chopped nuts
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.