Unsalted margarine; for
-greasing pan
Unbleached flour; for
-dusting pan (or potato
-starch for Passover)
6 oz Imported semisweet
-chocolate; broken into
-small pieces
8 Eggs; separated
3/4 c Sugar
2 tb Sugar; additional
1 tb Dark rum
12 oz Walnuts; finely ground
Preheat the oven to 350 degrees F. Grease the sides and bottom of a 10 x 2-
1/2 inch springform pan. Dust with flour or potato starch, then invert the
pan and tap to shake out the excess.
Place the chocolate in the top of a double boiler, cover and set over
simmering water until melted. Let cool.
In the bowl of an electric mixer beat the egg yolks at medium speed for 5
minutes, gradually adding 1/2 cup of sugar. Beat in the chocolate and the
rum. Set aside.
In a clean dry bowl beat the egg whites at high speed until they are barely
foamy; gradually add the remaining sugar and beat until stiff. With a large
rubber spatula, fold 1/2 of the walnuts and and 1/4 of the whites into the
batter. Repeat with the remaining walnuts and another 1/4 of the whites.
Then reverse the process, pouring the batter over the whites. Gradually
fold the 2 batters together, making a motion like a figure eight, until all
the whites have disappeared.
Pour the batter into the prepared pan and smooth the top. Bake for 40
minutes, or until a cake tester or a toothpick inserted in the center of
the cake comes out clean. Cool on a wire rack. Loosen the sides of the cake
with a knife and remove the rim of the pan.
To Serve: Loosen the bottom of the cake with a knife and invert the cake
onto a serving platter.
NOTE: « This is a large chocolatey, moist cake that is easy to make. It is
ideal for Passover or any large party. It stays fresh for several days
refrigerated, or you may freeze it. » (Helen Nash)
Helen Nash’s Kosher Kitchen by Helen Nash Random House Inc, NY. 1988 p. 244
ISBN 0-394-57026-x
Yields
12 Servings