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oil or parve margarine for greasing pan
10 eggs, separated and at room temperature or slightly warmer
1 cup less 2 tablespoons sugar
6 ounces semisweet chocolate, melted slowly over a double boiler and cooled
2 cups finely chopped, not ground, walnuts

Preheat oven to 350 degrees and grease a 10-inch springform pan. In a bowl, beat the egg yolks and sugar until very thick and lemon colored. Stir in the chocolate. Fold in the nuts. In another bowl, beat the egg whites until stiff but not dry. Fold into the chocolate nut mixture. Turn into the pan and bake 1 hour, or until the center springs back when lightly touched with the fingertips. Cool in the pan. Serves 8-12

Craig Claiborne deemed this cake “exceptional.”

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