You may also like
Categories:Viewed: 67 - Published at: 3 years ago
Ingredients
- 1 12 cups hazelnuts, toasted (8 oz)
- 14 cup matzo meal
- 1 cup sugar
- 4 large eggs, separated, at room temperature
- 1 teaspoon fresh lemon zest, finely grated
- 14 teaspoon salt
- 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, chopped
- 3 tablespoons orange juice or 3 tablespoons water
- 3 tablespoons unsalted margarine (if not keeping glaze pareve use butter) or 3 tablespoons butter (if not keeping glaze pareve use butter)
- 3 tablespoons sugar
Method
- Preheat oven to 350F and grease a 9-inch springform pan.
- Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
- Make cake: Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
- 3Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
- Stir in zest.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture.
- Spoon batter into pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes.
- Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan.
- Cool completely.
- (Cake will sink slightly in center.
- ).
- Glaze:Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth.
- Cool 5 minutes and then pour warm glaze over cake.
- Glaze cake: Invert cake onto a rack set over a shallow baking pan.
- Carefully loosen bottom of pan and remove.
- Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly.
- Chill until glaze is set, about 5 minutes.
