Passover Chocolate Sponge Cake
Ingredientsservings 350 cals
- Melt chocolate in top of double boiler; set aside.
- Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
- Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Per Serving: 350 calories; 23 g fat; 28.5 g carbohydrates; 12.3 g protein; 155 mg cholesterol; 59 mg sodium. Full nutrition
ReviewsRead all reviews 4
WELL THIS WENT TOGETHER WELL, BUT, I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN, YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM, CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AN...
I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too...
Well I am a bit surprised that there is no butter, but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk+chocolate+...