Ingrients & Directions

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

12 Servings