Chocolate Moose Pie
1 1/2 Cups toasted almonds
1/2 Cup macadamia nuts
ounces semisweet chocolate
cup brown sugar + 3/4 cup granulated white sugar
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.