Passover Mocha Cake

Cooking Instructions

Heat oven to 350°F. Have ready a rimmed baking sheet and a 10 x 4 1/2-in. tube pan with a removable tube insert.

Cake: Spread almonds on baking sheet. Bake 5 to 6 minutes until lightly toasted, then cool.

Meanwhile, pulse 2/3 cup chocolate chips in food processor until finely ground. Scrape into a medium bowl.

Pulse almonds, 1/4 cup sugar and the cake meal in food processor until almonds are finely ground. Add to chocolate; stir to blend.

Beat egg whites with mixer on high speed until soft peaks form when beaters are lifted. Gradually beat in 1/4 cup sugar and continue beating just until stiff peaks form when beaters are lifted. Set aside.

Beat yolks, remaining 1 cup sugar, the coffee, oil, spices and salt just to blend. Fold in 1/4 of the whites, then the nut mixture. Fold in remaining whites; pour into ungreased tube pan.

Bake 55 minutes, or until top looks dry and cake springs back when gently touched. Place upside down on neck of a bottle to cool completely.

To unmold: Gently run a knife around edge of pan and inner tube. Holding tube, lift out cake. Run a knife between bottom of insert and cake; invert serving plate on cake; reinvert and remove insert.

Glaze and decorate up to 60 before serving: Melt chocolate as package directs, but with the oil. Stir to blend well; cool. Drizzle most over cake; dip berries in remaining glaze and place on cake.