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Cake:
Decoration:
Make Cake:
In another bowl, whisk the egg whites into soft peaks. Whisk in the reserved sugar. Stir 2 spoonfuls into the main mixture. Gently fold in the nuts and remaining egg whites.
Pour the mixture into the prepared 9" springform cake pan, which has been greased and lined, and bake in a preheated 350°F oven for 45 to 55 minutes, or until a skewer comes out clean. Remove from the oven and let stand for 5 minutes. Invert onto a wire rack and peel off the lining paper.
Make Decoration:
Melt the chocolate with the butter and water. Pour onto the cake and spread over the top and sides. Sprinkle with the chopped nuts and let set.
Make Toasted Hazelnuts:
Make Apricot Glaze:
Cake keeps for about a week. Freezes for 1 to 2 months undecorated.
Poster's Notes:
Posted by Marjorie Kessler
Nutritional Info Per Serving: N/A
6 ounces (180g) semisweet chocolate
3/4 cup (180g) granulated sugar
3/4 cup (180g) butter or margarine
6 eggs, separated
2-1/2 cups (180g) toasted hazelnuts, ground (see below)
2 tbsp. apricot glaze (see below)
3-1/2 ounces (100g) semisweet chocolate
1 tbsp. butter or margarine
2 tbsp. water
Hazelnuts, chopped and toasted
Melt the chocolate and let cool. Beat all but 3 tablespoons sugar with the butter until pale and fluffy. Mix in the egg yolks and chocolate.
Brush the top of the cake with the apricot glaze and let cool.
Toast on a baking sheet at 350°F until lightly browned and with flaking skins. Pour the hot nuts onto a cloth. Fold the cloth over them and rub gently to remove the skins. Cool before using, then grind.
Put 1 cup (125g) apricot jam and 3 tbsp. water in a small pan and let stand over gentle heat until the jam has melted. Pour into a sieve over a small bowl and press through with a wooden spoon. Keeps in the refrigerator, in a sterilized screw-top jar, for 2 weeks. Warm it before use.
This is a great little cake that's Kosher for Passover and quick to make. It can be made ahead of time and frozen, too. Butter can be replaced with margarine and the cake comes out fine. I try to keep one or two in the freezer for unexpected guests.