Seriously delicious, this cake is unleavened, thus Kosher for Passover, but no matter what time of year you make it, it is always a treasure of Austrian and Jewish cookery.
- 8 eggs, separated
- 1 Cup sugar
- 2 ounces semisweet chocolate, melted, cold
- 1/4 Cup fresh orange juice
- 1 teaspoon grated orange rind
- 2 Cups ground walnuts
- 1/3 Cup cake meal
- 1/3 Cup potato starch
- 2 oranges peeled sectioned
- 10 ounces jar apricot preserves
- 1 orange peeled and section
- 1/2 Cup orange juice
- 6 ounces semisweet chocolate, broken
- Preheat oven to 250 degrees
- Have an ungreased 10-inch tube pan 4 1/2 inches high.
- Beat egg yolks with 1/2 Cup sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1 cup nuts with cake meal and potato starch. Fold into yolk mixture.
- With clean dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 minutes, until cake tests done.
- Invert pan on rack and let cake hang until completely cool.
- Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.
- Melt preserves; stir in orange sections. Cool 5 minutes.
- Heat orange juice. Remove from heat, add chocolate, stirring until melted smooth. Cool 5 minutes.
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