Passover Chocolate Nut Cake Recipe

Melt 7 oz. 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.
Beat 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.
Bake until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on high 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate, drizzle over cake. Let stand until chocolate is firm.

*Matzo meal is an excellent binder, used in place of breadcrumbs. Matzo meal can be used in any recipe which calls for breadcrumbs; it 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 abou ttheir specific culinary traditions and if you use ingredients like matzo mea. 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.