Passover Chocolate Sponge Cake

Ingredients

• Servings: 1
• 6 (1 ounce) squares semisweet chocolate, chopped
• 10 eggs, separated
• 7/8 cup sugar
• 2 cups ground almonds

Recipe

• 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.