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Parve
Medium
16 Servings
Allergens 
1 Hour, 15 Minutes
Diets
This nut cake spread with a generous layer of smooth, rich chocolate is airy, super light, and the perfect dessert to make ahead and freeze.
2 tablespoons Gefen Vanilla Sugar (optional)
1 cup shortening
8 ounces Elite Chocolate, melted
2 teaspoons Haddar Coffee, dissolved in 2 tablespoons boiling water
1 cup sugar
13 eggs, separated (reserve yolks)
1 and 1/2 cups sugar
1 pound ground filberts or walnuts
Beat egg whites until foamy. Add sugar gradually and continue beating until stiff.
Fold in nuts.
Pour into a 16- x 10-inch baking pan and bake for 30 minutes at 350 degrees Fahrenheit.
Combine ingredients for chocolate mixture and mix thoroughly.
Pour over nut layer and bake an additional 20 minutes. Only cut when frozen.
Photography and Styling by Elazar Klein Studio
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do you use the yolks? are they added to the chocolate mixture?
No, they are not used.
Reserve Yolks? Does that mean just for future recipes or do the yolks go in the chocolate mixture?