MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Passover Dark Chocolate Nut Cake
Categories: Chocolate, Cakes, Desserts, Nuts
     Yield: 10-15 Servings

    12 lg Eggs
     3 oz Unsweetened chocolate
   1/2 c  Semisweet chocolate pieces
   2/3 c  Sugar
     2 c  Very fine chopped almonds
          - or pecans
   3/4 ts Pure vanilla
   1/4 ts Almond extract
   1/4 c  Sugar

MMMMM--------------------DARK CHOCOLATE GLAZE-------------------------
     1 c  Semisweet chocolate pieces
     1 ts Butter
   1/2 ts Instant coffee crystals
     1 tb Hot water
     3 tb Dairy sour cream
   1/4 ts Maple flavoring

 DIRECTIONS: Set a large mixer bowl in a sink filled with 2
 inches of warm water. Separate eggs (you should have about
 1 1/2 cups whites). Pour the whites into the warm mixer
 bowl and place yolks in a smaller mixer bowl (or let
 separated eggs stand, covered, at room temperature for 30
 minutes).

 Meanwhile, in a small, heavy saucepan, partially melt
 unsweetened chocolate and semisweet chocolate pieces over
 low heat. Turn off heat and stir (chocolate will continue
 to melt).

 Cut a waxed paper liner for the bottom of a 10" tube pan,
 cutting it 1/2" wider than the pan and the center hole
 slightly larger than the tube. Grease pan thoroughly. Place
 liner in pan and grease liner.

 Beat egg yolks with an electric mixer on high speed for
 about 4 minutes or till they're thick and lemon colored.
 Add the 2/3 cup sugar, beating till very thick. Stir in
 the melted chocolate and chopped nuts.

 Thoroughly wash and dry beaters. Beat egg whites with
 vanilla and almond extract till foamy. Gradually add the
 1/4 cup sugar to egg whites, beating till soft peaks form.

 Lighten egg yolk mixture with about 2 cups beaten egg
 whites. Add to the remaining egg white mixture and fold
 together to combine. Turn batter into prepared pan.

 Bake at 350°F for about 40 minutes or till top springs back
 when lightly touched. Run a knife around the edge of the
 pan and center to loosen.

 Cool in pan for 1 hour. Invert onto cake plate. Remove
 waxed paper.

 Prepare glaze; spread over top and sides of cake.

 Dark Chocolate Glaze: In a small heavy saucepan or skillet,
 melt chocolate over low heat. Remove from heat and stir in
 butter. In a small bowl, dissolve instant coffee in hot
 water. Stir in the sour cream and maple flavoring. Add sour
 cream mixture to chocolate, stirring till smooth and shiny.

 Makes 3/4 cup.

 Source: Midwest Living Magazine, April 1991

 From: Sallie Austin

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