Passover Chocolate Sponge Cake

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.

• Calories: 350 Calories

Ingredients

• 2 cups ground almonds
• 10 eggs, separated
• ⅞ cup white sugar
• 6 (1 ounce) squares semisweet chocolate, chopped

Recipe Instructions

Step 1

Melt chocolate in top of double boiler; set aside.

Step 2

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

Step 3

Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

Step 4

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.