Passover Dark Chocolate Nut Cake

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 inch 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 until they’re thick and lemon colored.

Add the ⅔ cup sugar, beating until very thick.

Stir in the melted chocolate and chopped nuts.

Thoroughly wash and dry beaters.

Beat egg whites with vanilla and almond extract until foamy.

Gradually add the ¼ cup sugar to egg whites, beating until 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℉ (180℃) F for about 40 minutes or until 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.