INGREDIENTS

• 6 (1 ounce) squares semisweet chocolate,
• chopped
• 10 eggs, separated
• 7/8 cup white sugar
• 2 cups ground almonds

Directions for the Passover Chocolate Sponge Cake

1 Melt chocolate in top of double boiler; set aside.

2 Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

3 Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

4 Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

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