Viennese Chocolate Torte Passover

Directions

Preheat oven to 250 F.

Have an un-greased 10-inch tube pan 4½ inches high.

Beat egg yolks with ½ cup sugar until very thick.

Blend in chocolate, orange juice and rind.

Mix 1cup nuts with cake meal and potato starch.

Fold into yolk mixture.

With clean dry beaters, beat whites until foamy.

Gradually beat in remaining ½ cup sugar until stiff peaks form.

Gently fold yolk mixture into beaten whites.

Turn into tube pan and bake 55 to 60 minutes, until cake tests done.

Invert pan on rack and let cake hang until completely cool.

Remove from pan and slice cake in half horizontally.

Spread orange filling over top of bottom half.

Top with second layer.

Coat cake with glaze.

Garnish with remaining 1 cup of nuts and the orange sections.

Orange filling melt preserves; stir in orange sections.

Cool 5 minutes.

Chocolate glaze heat orange juice.

Remove from heat, add chocolate, stirring until melted smooth.

Cool 5 minutes.