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Parve
Medium
6 Servings
Allergens 
4 Hours
Diets
This cake is what dreams are made of. All the effort that goes into making this cake is 100% worth it. The cake is rich, the nuts add flavor and texture, the cream is luscious and delicious. Put that all together and you have this amazing dessert that freezes beautifully and tastes incredible. The only thing you may regret about making this cake is the amount of calories you may consume!
16 eggs
1 and 1/2 cups sugar
1 and 3/4 cups Gefen Confectioners’ Sugar
8 ounces truffle-filled chocolate, melted
8 ounces Geneve Baking Chocolate, melted
1 pound margarine
1 and 1/2 cups ground walnuts or filberts
1 and 1/2 cups chopped walnuts or filberts
3/4 cup Glicks Flour
Beat eggs until stiff. Add sugars and beat until peaks form. Set aside in refrigerator.
Beat yolks and margarine on high speed until fluffy. Add chocolate and mix only until smooth.
Gently fold in egg whites. Fold in ground nuts.
Reserve two cups of batter to be used as frosting.
Add chopped nuts and flour to batter, mix well.
Pour batter into two lined cookie sheets. Bake at 350 degrees Fahrenheit for 25-30 minutes. Cool. Freeze for three hours.
Spread frosting over one cake layer. Invert second cake layer over frosted cake. Frost top of cake.
Can be garnished with grated chocolate. Cut into 1- and- 1/4-inch squares. (Cake cuts best while frozen). Serve chilled.
Photography by Tamara Friedman
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