PASSOVER CHOCOLATE SPONGE CAKE
servings 12
6 oz semisweet chocolate chips
10 eggs, separated
1 C sugar
2 C almond meal/flour
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 almond flour.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into greased 10" Bundt pan.
Bake at 350 degrees 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.
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