RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Mile High Chocolate Honey Cake - pareve
Here's the first installment in a series of positively decadent chocolate cakes for Passover. Karen Selwyn * * * * * * Mile High Chocolate Honey Cake 1 (12-oz.) pkg. semisweet chocolate chips, divided 7 egg yolks 1/2 cup plus 1 Tbsp. honey, divided 8 ozs. slivered almonds, toasted and ground (about 1 2/3 cups) 12 egg whites Pinch of salt 1/4 cup margarine In food processor, chop 1 1/3 cups chocolate chips until finely ground. Set aside. In large bowl, beat egg yolks with cup honey until thick and lemon-colored, about 3 minutes. Stir in ground chocolate and almonds; set aside. In separate large bowl, beat egg whites until foamy; add salt and continue to beat until stiff peaks form. Stir one-fourth of egg whites into chocolate mixture. Gently fold in remaining whites. Pour batter into 10-inch angel food cake pan with removable tube. Bake at 350 degrees for 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and hang upside-down to cool by inverting pan and placing tube over a bottle. While cake is cooling, in top of double boiler, combine remaining tablespoon of honey with remaining 1/2 cup chocolate chips and the margarine. Stir over low heat until mixture is melted and smooth. Let the glaze cool to thicken slightly. When cake is cool, remove from pan, using a knife, by releasing cake from sides and center tube. Pour or spread glaze over top, allowing excess to drip down sides. Makes 10 servings. Source: "Have A Sweet Passover Meal" Lorrie Guttman TALLAHASSEE DEMOCRAT (on-line edition), 4/17/97
