Free 1,000 Jewish Recipes by Faye Levy Page B

completely. (Cake can be kept, covered, 2 days in refrigerator.)
Rich Chocolate Almond Cake  or  
    Makes 8 servings
    Like many Passover cakes, this one is made with potato starch instead of flour. For vegetarian or fish dinners, I like to prepare the cake with butter rather than margarine. The cake is luscious enough to be served on its own but if you're serving it after a meatless meal, you might like to top each portion with a spoonful of whipped cream.
    1 cup blanched almonds
    1 ⁄ 2 cup sugar
    5 ounces semisweet chocolate, chopped
    1 ⁄ 2 cup (1 stick) unsalted margarine or butter, cut into pieces
    2 tablespoons water
    4 large eggs, separated, at room temperature
    2 tablespoons potato starch
    1. Preheat oven to 325°F. Lightly grease an 8 · 2 1 ⁄ 2 -inch springform pan with margarine and line its base with parchment paper or foil and grease. Set aside.
    2. Grind almonds with 2 tablespoons sugar in a food processor until almost a powder. Transfer to a bowl and set aside. (Note: Process in pulses to prevent heat from making the nuts a paste instead of a powder.)
    3. Combine chocolate, margarine, and water in a large bowl set above a pan of hot water over low heat. Stir until smooth. Remove bowl of chocolate mixture from pan of water.
    4. Whisk egg yolks to blend in a small bowl. Gradually add yolks to chocolate mixture, whisking vigorously. Stir in 1 ⁄ 4 cup sugar, followed by almonds and potato starch. Mix well.
    5. Whip egg whites in a large bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar. Whip at high speed until whites are stiff and shiny but not dry. Gently fold whites into chocolate mixture in 3 batches, folding just until blended.
    6. Transfer batter to prepared pan and spread evenly. Bake about 1 hour or until a cake tester inserted in center of cake comes out clean.
    7. Cool in pan on a rack for 10 minutes. Run a knife or metal spatula carefully around cake. Turn cake onto rack, gently release spring, and remove sides and base of pan. Carefully remove liners and cool cake completely. Invert cake onto another rack, then onto a platter so that smoothest side of cake faces up.
Walnut Cocoa Layer Cake  or  
    Makes 12 servings
    With its orange frosting and garnish of toasted nuts, this cake makes a festive finale to the Seder. If you're serving it after a meatless meal, you might like to make the frosting with butter instead of margarine.
    3 1 ⁄ 2 cups walnuts
    1 1 ⁄ 2 cups sugar
    5 tablespoons matzo cake meal or sifted matzo meal
    2 tablespoons unsweetened cocoa powder
    6 large eggs, separated, at room temperature
    Passover Orange Frosting and Filling
    3 tablespoons toasted walnuts, coarsely chopped
    1. Preheat oven to 350°F. Using margarine, grease two 9-inch round cake pans, about 1 1 ⁄ 2 inches deep. Line base of each with parchment paper or foil and grease liner. Use a little matzo cake meal to flour sides of pans and lined bases, tapping to remove excess. Set pans aside.
    2. Grind 1 3 ⁄ 4 cups walnuts with 1 ⁄ 4 cup sugar in a food processor to a fine powder. Transfer to a bowl. Repeat with remaining walnuts and another 1 ⁄ 4 cup sugar, and add to first nut mixture. Sift cake meal with cocoa. Add to nut mixture and stir until blended.
    3. Beat egg yolks with 1 ⁄ 2 cup sugar in a large bowl with an electric mixer, about 5 minutes or until mixture is pale yellow and very thick.
    4. In another large clean bowl, beat egg whites with a mixer until soft peaks form. Gradually add remaining 1 ⁄ 2 cup sugar and whip at high speed about 30 seconds or until whites are very stiff and shiny but not dry.
    5. Sprinkle 1 ⁄ 3 of nut mixture over yolks and fold gently until nearly blended. Spoon 1 ⁄ 3 of whites on top and fold gently. Repeat until all of nut mixture and whites are added. Fold just until blended.
    6. Pour into prepared pans and spread quickly. Bake about 30 minutes or until a cake tester inserted in