MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Passover Dark Chocolate Nut Cake
Categories: Chocolate, Cakes, Desserts, Nuts
Yield: 12 Servings

12 lg Eggs
3 oz Unsweetened chocolate
1/2 c Semisweet chocolate pieces
2/3 c Sugar
2 c Very fine chopped almonds
- or pecans
3/4 ts Pure vanilla
1/4 ts Almond extract
1/4 c Sugar

MMMMM--------------------DARK CHOCOLATE GLAZE-------------------------
1 c Semisweet chocolate pieces
1 ts Butter
1/2 ts Instant coffee crystals
1 tb Hot water
3 tb Dairy sour cream
1/4 ts Maple flavoring

DIRECTIONS: Set a large mixer bowl in a sink filled with 2
inches of warm water. Separate eggs (you should have about
1 1/2 cups whites). Pour the whites into the warm mixer
bowl and place yolks in a smaller mixer bowl (or let
separated eggs stand, covered, at room temperature for 30
minutes).

Meanwhile, in a small, heavy saucepan, partially melt
unsweetened chocolate and semisweet chocolate pieces over
low heat. Turn off heat and stir (chocolate will continue
to melt).

Cut a waxed paper liner for the bottom of a 10" tube pan,
cutting it 1/2" wider than the pan and the center hole
slightly larger than the tube. Grease pan thoroughly. Place
liner in pan and grease liner.

Beat egg yolks with an electric mixer on high speed for
about 4 minutes or till they're thick and lemon colored.
Add the 2/3 cup sugar, beating till very thick. Stir in
the melted chocolate and chopped nuts.

Thoroughly wash and dry beaters. Beat egg whites with
vanilla and almond extract till foamy. Gradually add the
1/4 cup sugar to egg whites, beating till soft peaks form.

Lighten egg yolk mixture with about 2 cups beaten egg
whites. Add to the remaining egg white mixture and fold
together to combine. Turn batter into prepared pan.

Bake at 350ºF for about 40 minutes or till top springs back
when lightly touched. Run a knife around the edge of the
pan and center to loosen.

Cool in pan for 1 hour. Invert onto cake plate. Remove
waxed paper.

Prepare glaze; spread over top and sides of cake.

Dark Chocolate Glaze: In a small heavy saucepan or skillet,
melt chocolate over low heat. Remove from heat and stir in
butter. In a small bowl, dissolve instant coffee in hot
water. Stir in the sour cream and maple flavoring. Add sour
cream mixture to chocolate, stirring till smooth and shiny.

Makes 3/4 cup.

Servings: 10 to 15

Source: Midwest Living Magazine, April 1991

From: Sallie Austin

From: http://www.recipesource.com

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