Passover Chocolate Moose Pie

• 1 1/2 Cups toasted almonds
• 1/2 Cup macadamia nuts
• 12 ounces semisweet chocolate
• 1/4 cup brown sugar + 3/4 cup granulated white sugar
• 10 eggs, separated
• 1/2 teaspoon vanilla
• 12 Tbsp. butter

Use 2 large round wedding pans or 4 regular cake rounds. Prepare by coating with butter and lightly dust with finely ground matzah. Have 4 mixing bowls ready for use, one in the freezer to be cold for the egg whites.

Process the toasted almonds with several pulses of the food processor until finely ground. Place into a large mixing bowl. Process the macadamia nuts with several pulses till course. Add to almonds.

Melt the chocolate in a small glass bowl using low heat(I use the microwave).

In a large mixing bowl, cream the butter and add white sugar and beat for at least one minute. Add brown sugar and beat on high while adding the egg yolks one at a time. Add the chocolate and vanilla and beat on low till mixed in.

In a clean cold mixing bowl, beat the egg whites till they are stiff. Fold the chocolate mixture into the nuts. Fold the egg white mixture into the chocolate-nut mixture.

Spoon the mixture into prepared pans. It will be heavy, not runny. Tap the pans on the counter to settle.

Bake at 350 for about 45 minutes. Test with toothpick. We are at 6000 ft so time may vary at sea level. When I lived in Florida it was closer to 60 minutes. Let the pie cool and turn out on a glass plate. Decorate with shaved chocolate and whipped cream if serving after dairy.

This has been a favorite of my family for many years, so much that when we bought our chocolate labrador in March of 1993, we named him, what else...Passover Chocolate Moose Pie. Moose for short.