Passover Chocolate Sponge Cake
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
481
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).