Passover Dark Chocolate Nut Cake

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== Description ==
Servings: 10 to 15 
== Ingredients ==
* 10 to 12 eggs
* 3 oz unsweetened chocolate
* ½ cup semisweet chocolate pieces
* ⅔ cup sugar
* 2 cup very finely chopped almonds or pecans
* ¾ tsp pure vanilla
* ¼ tsp almond extract
* ¼ cup sugar
=== Dark chocolate glaze ===
* 1 cup semisweet chocolate pieces
* 1 tsp butter or margarine
* ½ tsp instant coffee crystals
* 1 tbsp hot water
* 3 tbsp dairy sour cream
* ¼ tsp maple flavoring
== Directions ==
# Set a large mixer bowl in a sink filled with 2 inches of warm water.
# Separate eggs (you should have about 1½ 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 ½" 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 ⅔ 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 ¼ 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 350°F 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 or margarine.
# 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.
Category:Cake Recipes
Category:Passover Recipes