10 to 12 eggs
3 oz unsweetened chocolate
1/2 cup semisweet chocolate pieces
2/3 cup sugar
2 cup very finely chopped almonds or peca, ns
3/4 tsp pure vanilla
1/4 tsp almond extract
1/4 cup sugar
1 dark chocolate glaze:
1 cup semisweet chocolate pieces
1 tsp butter or margarine
1/2 tsp instant coffee crystals
1 tbsp hot water
3 tbsp dairy sour cream
1/4 tsp maple flavoring
Directions
Servings: 10 to 15
DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of
warm water. Separate eggs (you should have about 1 1/2 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
1/2" 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 2/3 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 1/4 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. Makes 3/4 cup.
Source: Midwest Living Magazine, April 1991
From: Sallie Austin
Servings: 10 servings
Passover Dark Chocolate Nut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Food historians have traced the existance of recipes back into history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these early cookbooks were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something we still use today. Aspicius describes how the Roman chefs used many aromatic flavors, including a few you will know like basil, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, such as coriander, basil and rosemary. These new culinary innovations led to a surge in cookery books, many of which are kept safe in private libraries. Over the following few centuries, the upper classes competed with each other to offer the best banquets, and as a result the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing popular recipes of the day. When we get to the 1900s, cookery books are in great demand, due to increased literacy, people having increased free time and having more money to spend. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Passover Dark Chocolate Nut Cake recipe.
