The aroma of this delicious cake is one of the author's fondest childhood memories.
Sep 11, 2012
This is one of the recipes featured in Recipes Remembered: A Celebration of Survival, a compilation of stories about food and family from Holocaust survivors.
|7 eggs, separated||2 c. all-purpose flour|
|1 ½ c. sugar||3 tsp. baking powder|
|½ c. oil||½ Tbsp. cream of tartar|
|2 Tbsp. vanilla extract||6 oz. semisweet or bittersweet chocolate, grated|
|¾ c. milk|
1. Preheat oven to 350°F. Lightly grease 9x3-inch springform pan.
2. Beat egg yolks with sugar on medium speed until light and creamy, about 3 minutes.
3. Add oil, vanilla and milk. Combine.
4. Sift flour and baking powder together, then on low speed add to egg mixture. Beat until flour is incorporated, then increase to medium speed for several minutes.
5. In a separate bowl beat egg whites with cream of tartar until they form stiff peaks. Gently fold egg whites into the batter. Pour batter into prepared baking pan.
6. Sprinkle grated chocolate with a light dusting of flour to prevent its sinking into batter. Then drop chocolate by handfuls on top of batter and blend by dragging a butter knife in swirling motions through the cake.
7. Bake for 1 ¼ hours or until the cake is lightly browned and slightly crusty. A toothpick inserted into the center should come out clean. Cool the cake before taking from pan.
Serves 10 to 12.
Nutritional Information (based on 12 servings): Calories: 390; Fat: 18g; Cholestrol: 140mg; Sodium: 180mg; Total Carbohydrates: 52g; Dietary Fiber: 1g; Sugars: 34g; Protein: 8g.