Ingredients
The following ingredients have 10 Servings
- 6 large eggs, separated
- 3 tablespoons strong brewed coffee
- 1 cup granulated sugar, divided
- 4 ounces pecans, lightly toasted and finely ground
- 1/2 cup matzo cake meal* (or substitute AP or almond flour)
- 2 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons butter or shortening
Instruction
- Preheat oven to 325 degrees F.In a large mixing bowl or the bowl of a stand mixer, beat egg yolks until thick and light lemon in color, about 6 minutes. Beat in coffee. Gradually add 1/3 cup of sugar, beating until sugar dissolves.Stir together ground pecans, 1/3 cup sugar, matzo cake meal, cocoa powder, and cinnamon in a bowl. Add half of dry ingredients to egg yolks, blending on low speed until incorporated, then mix in the rest of the dry ingredients.In a large, clean mixing bowl, beat egg whites and salt until frothy. Add remaining 1/3 cup sugar and beat until it forms medium-stiff peaks. Add about 1 cup of egg whites into egg yolk mixture and mix to lighten the batter, then gently fold in remaining egg whites.Pour batter into an ungreased 9-inch springform pan. Bake for about 40 minutes or until edges are puffed and a toothpick inserted near the center comes out clean. Let cool slightly, then remove sides of springform pan and let cool completely on a wire rack.To prepare glaze, gently melt chocolate and butter or shortening in a double boiler or in the microwave, cooking on 50% power in 30 second intervals. When chocolate is melted and smooth, pour over cooled cake. Garnish with chopped pecans and chocolate sprinkles, if desired.
