Passover Chocolate Nut Cake

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Nutritional Information
Serving per recipe:	12 servings
Amt per serving:
Calories	360
Total fat	26 g
Saturated fat	7 g
Cholesterol	105 mg
Sodium	170 mg
Carbohydrate	31 g
Dietary fiber	2 g
Sugars	25 g
Protein	5 g
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	10 %DV

Ingredients
1 Tbsp. matzo meal

1 pkg. semi-sweet baking chocolate

6 egg

3/4 cup sugar

3/4 cup margarine

1 tsp. orange zest

1 cup walnut pieces

1/4 cup apricot jam

Recipe Directions

Prep Time: 00:15
Serves:12 servings

Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.

Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.

Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

Recipe Author:
Kraft Foods

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