1Preheat oven to 350º F. Grease and dust side of a 9” spring-form pan with matzo meal.
2Melt 7 ounces of the chocolate, set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine, beat until light and fluffy. Add melted chocolate, orange peel and walnuts, mix well.
3Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
4Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run a small, thin, knife blade around rim of pan to loosen cake; remove rim of pan.
5Gently loosen cake from bottom of pan with a spatula; place cake on wire rack. Cool completely.
6Microwave apricot jam in microwaveable bowl, on high for 10 seconds. Spread over top of cake. Melt remaining 1 ounce chocolate, drizzle over cake. Sprinkle additional grated orange zest on top, if desired.
7Once cake has set long enough to completely firm up, cut and serve.
8NOTE: Matzo meal is an excellent binder, used in place of breadcrumbs. Matzo meal can be used in any recipe which calls for breadcrumbs; has a very clear, plain flavor which will not clash with other ingredients.
During Passover for example, a number of foods are forbidden. If you are cooking food for Jewish guests during Passover, ask them about their specific culinary traditions and if you should use ingredients like matzo meal. While all types of matzo are presumed Kosher, not all are safe for Passover, since some have ingredients which are restricted during this important holiday.
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