Dessert

Passover Chocolate Nut Cake

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prep time

15 min

total time

55 min

makes

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photo by:

kraft

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What You Need

Matzo meal or matzo cake meal, for dusting

8 squares (1 oz. each) semi-sweet baking chocolate, divided

6 eggs, separated

3/4 cup sugar, divided

3/4 cup margarine, softened

1 tsp. grated orange zest

1 cup toasted walnut pieces, finely ground

1/4 cup apricot jam

Make It

PRE-HEAT oven to 350°F. Grease and dust sides of 9-inch springform pan with matzo meal or matzo cake meal. Melt 7 squares chocolate; set aside.

BEAT egg yolks and 1/2 cup sugar in medium bowl with electric mixer on high speed until thick and lemon-coloured. Beat in margarine. Blend in orange peel and melted chocolate. Stir in nuts.

BEAT egg whites in large bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour batter into prepared pan.

BAKE at 350°F for 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool in pan on wire rack 10 minutes. Run a small knife around side of pan to loosen; remove side of pan. Gently remove cake with spatula from bottom of pan. Cool completely on wire rack.

MICROWAVE jam in microwaveable dish on HIGH 10 seconds. Spread over top of cake. Melt remaining 1 square chocolate; drizzle over jam.

kraft kitchens tips

Note

Use margarine that contains at least 70% vegetable oil.

To Melt Chocolate

Microwave chopped chocolate on MEDIUM heat in microwavable bowl for 1 - 3 minutes (depending on number of squares), until 2/3 melted. Stir until completely melted and smooth.