Cake: Mile High Chocolate Honey Cake - pareve

Posted by : Karen Selwyn

Here's the first installment in a series of positively 
decadent chocolate cakes for Passover.

Karen Selwyn

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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

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