|10||Eggs; separated and at room temperature or slightly warmer|
|14 tablespoons||(about 1 c.) sugar|
|6 ounces||Bittersweet or semisweet chocolate; melted slowly over hot water and cooled|
|2 cups||Finely chopped; (not ground) walnuts|
1. Preheat oven to 350 degrees. 2. Beat the egg yolks and sugar until very thick and lemon colored. Stir in the chocolate. Fold in the nuts. 3. Beat the egg whites until stiff but not dry and fold into the chocolate nut mixture. Turn into a greased 10 inch springform pan and bake 1 hour or until the center springs back when lightly touched with the finger tips.
Cool in the pan. Frost with your favorite chocolate frosting. Makes 8-12 servings.
Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@...> on Apr 5, 1998
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