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Parve
Medium
20 Servings
Allergens 
4 Hours
Diets
The bottom layer of this cake is fudgey and decadent, the top is fluffy and moist. Finish it off with a simple chocolate glaze and the end result is fabulous. Eating this cake cold is absolutely delicious, but it’s great at room temperate too.
6 ounces baking chocolate
6 ounces margarine
6 eggs, separated
1 and 1/2 cups sugar
1 teaspoon Gefen Vanilla Sugar
1 cup ground walnuts
9 eggs, separated
1 and 1/2 cups sugar
juice and rind of 1 lemon
1 and 1/2 cups flour
2 tablespoon oil
3 tablespoons water
1 cup ground walnuts
Melt chocolate and margarine in double boiler.
Beat egg whites until fluffy, gradually adding sugars and beat until stiff.
Reduce speed and add yolks, one at a time.
Gradually add walnuts and melted chocolate, beating only until smooth.
Pour into lined 10×16″ pan.
Freeze for 1 hour.
Beat egg whites until stiff, gradually adding sugar and beating until stiff peaks form.
Reduce speed, add yolks, one at a time.
Gradually add remaining ingredients and beat at low speed until smooth.
Pour over frozen batter and bake at 350°F for 1 hour.
Top with desired chocolate glaze.
Freeze cake before cutting.
Styling and Photography by Tamara Friedman
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