Chocolate cake for pessach iii

Yield: 1 Servings

Measure Ingredient
10 \N Eggs; separated
14 teaspoons Sugar
6 ounces Chocolate; melted and cooled
2 cups Finely chopped nuts

Beat well yolks and sugar. Stir in melted and cooled chocolate. Fold in nuts. Beat egg whites until firm. Mix carefully; fold in with a spatula.

Pour into greased 10-inch springform.

Cook in oven at 350 for 1 hour. Cool in pan.

From: Daniella De Picciotto (daniela@...) Posted to FOODWINE Digest by Ana Kurland <akur@...> on Nov 18, 1997

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