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Prince Albert Cake
by Joan Nathan

"The seder meal is one of the most difficult to prepare, but one I do with the most joy.
This meal-is special because it is the biggest connection with my culture and heritage."

  • 1 1/2 cups (3sticks)
  • + 2 tablespoons unsalted butter,
  • or parve maragine, at room temperature
  • 2 cups sugar
  • 10 large eggs seperated
  • 9 ounces bittersweet chocolate, broken into pieces
  • 1 tablespoon matzah cake meal
  • 3 ounces bittersweet chocolate for grating

In an electric mixer fitted with the paddle or by hand in a large bowl, cream the butter with half the-sugar, adding the egg yolks one at a time to the mixture and beating a few seconds after each-addition. In a separate bowl, beat the egg whites until stiff, while gradually adding the remaining 1 cup sugar. Melt the 9 ounces of bittersweet chocolate in the top of a double boiler over simmering water. Cool-and slowly beat the chocolate into the egg mixture. Gently fold in the egg whites. Preheat the oven to 350 degrees F. Oil a 12 by 18 inch baking pan, line it with baking parchment that has been oiled and sprinkled with the matzah cake meal. Spread 2/3 of the cake batter evenly-in the pan and bake on the middle rack for 30 minutes. Cover the remaining batter and refrigerate. Remove the cake from the pan and let it cool completely, cut horizontally, into 2 layers and spread-the top of the bottom layer with half the refrigerated batter. Cover the batter layer with the top layer-of the cake; then spread on the rest of the batter. Garnish with the grated chocolate. Refrigerate until ready to serve. When cutting use a knife dipped into hot water and cut into 3 inch-squares.

Serves: 24 squares (D or P)

 

 


Adapted from
JEWISH COOKING IN AMERICA
(Alfred A. Knopf, 1998)

Cookbook Author, Jewish Cooking in America, the
Jewish Holiday Baker,
The Jewish Holiday Kitchen,
The Children's Jewish
Holiday Kitchen,
An American Folklife
Cookbook, The Flavor of
Jerusalem; (Schocken)

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