PASSOVER CHOCOLATE SPONGE CAKE
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.