Passover Chocolate Sponge Cake

1. Melt chocolate in top of double boiler; set aside.

2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

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Nutrient	Quantity
Total fats	483.55 g
Protein	62.8 g
Carbohydrates	178.565 g
Energy	5246.49 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.24 g
Water	380.785 g
Aspartic acid	6.645 g
Calcium, Ca	281.75 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.09 g
Lutein + zeaxanthin	2515 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.11 g
Fatty acids, total saturated 22:0	0.02 g
Niacin	0.375 mg
Vitamin A, RAE	800 g
Fatty acids, total trans-polyenoic	0.06 g
Arginine	4.1 g
Riboflavin	2.3182 mg
Fatty acids, total trans-polyenoic 22:4	0.065 g
Tocopherol, beta	0.05 mg
Fatty acids, total polyunsaturated 15:0	0.04 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.18 g
Fatty acids, total saturated 20:1	0.135 g
Glutamic acid	8.365 g
Sodium, Na	711.75 mg
Fatty acids, total saturated 16:1 undifferentiated	3.621 g
Total lipid (fat)	483.55 g
Manganese, Mn	0.147 mg
Proline	2.56 g
Fatty acids, total saturated 16:0	39.495 g
Fatty acids, total polyunsaturated 16:1 t	0.015 g
Fatty acids, total saturated 8:0	0.02 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.655 g
Sucrose	174.65 g
Choline, total	1470.744 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.06 g
Fatty acids, total polyunsaturated 18:1 t	0.115 g
Sugars, total	176.5 g
Serine	4.855 g
Fatty acids, total saturated 10:0	0.03 g
Fatty acids, total saturated 18:0	11.467 g
Fatty acids, total saturated 20:4 undifferentiated	0.94 g
Vitamin B-6	0.85 mg
Selenium, Se	154.55 g
Ash	5.3175 g
Vitamin D	410 IU
Fatty acids, total saturated 18:1 undifferentiated	319.639 g
Pantothenic acid	7.665 mg
Phenylalanine	3.4 g
Copper, Cu	0.3722 mg
Betaine	1.5 mg
Thiamin	0.2 mg
Retinol	800 g
Methionine	1.9 g
Iron, Fe	8.8375 mg
Carbohydrate, by difference	178.565 g
Phosphorus, P	990 mg
Folate, total	235 g
Dihydrophylloquinone	0.5 g
Tocopherol, gamma	2.5 mg
Fatty acids, total saturated 4:0	0.02 g
Alanine	3.675 g
Cholesterol	1860 mg
Valine	4.29 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.115 g
Fatty acids, total saturated 18:2 undifferentiated	83.639 g
Glycine	2.16 g
Glucose (dextrose)	1.85 g
Fatty acids, total saturated 14:0	0.165 g
Zinc, Zn	6.4675 mg
Isoleucine	3.355 g
Tocopherol, delta	0.3 mg
Fatty acids, total polyunsaturated	85.419 g
Fatty acids, total saturated 14:1	0.035 g
Tocotrienol, gamma	0.05 mg
Fatty acids, total polyunsaturated 17:1	0.06 g
Leucine	5.43 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.06 g
Tocotrienol, alpha	0.3 mg
Vitamin A, IU	2700 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.035 g
Folate, DFE	235 g
Tryptophan	0.835 g
Phytosterols	1159.76 mg
Fatty acids, total polyunsaturated 16:1 c	0.99 g
Fatty acids, total polyunsaturated 18:1 c	16.94 g
Fatty acids, total saturated 20:0	0.015 g
Tyrosine	2.495 g
Vitamin B-12	4.45 g
Vitamin K (phylloquinone)	32.02 g
Fatty acids, total saturated	51.382 g
Histidine	1.545 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.06 g
Fatty acids, total monounsaturated	323.054 g
Threonine	2.78 g
Folate, food	235 g
Fatty acids, total polyunsaturated 17:0	0.11 g
Vitamin D (D2 + D3)	10 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.005 g
Cryptoxanthin, beta	45 g
Vitamin D3 (cholecalciferol)	10 g
Vitamin E (alpha-tocopherol)	176.162 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.29 g
Fatty acids, total trans	0.19 g
Fatty acids, total trans-monoenoic	0.13 g
Magnesium, Mg	60 mg
Lysine	4.56 g
Potassium, K	693.5 mg
Cystine	1.36 g
Fluoride, F	5.5 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	10	715	3.6	47.55
Chocolate	6 squares	0	0	0
Almond	2 cups	3854.24	0	436
white sugar	0 cup	677.25	174.965	0