1. Spread margarine inside
tube pan and sprinkle with thin layer of sugar. Set aside.
2. Break up bar of
chocolate and melt in microwave or in pan over double boiler.
3. Add 6 egg yolks,
vanilla, half the sugar and the cinnamon to melted (but cool)
4. Have the groundnuts
ready in a separate bowl.
5. Beat 6 egg whites
gradually adding the remaining sugar till stiff peaks form.
6. Add about a quarter of the beaten egg whites
into the chocolate egg yolk mixture and the rest to the bowl of groundnuts. Mix each preparation.
7. Mix it all together
8. Pour into prepared pan.
Place pan on a larger pan filled with the height of about 2.5 cm (an inch)
9. Bake in preheated oven for 35-40
minutes at 170-C (350-F). Remove when wooden pick comes out dry.
10. Serve with whipped
cream and raspberries!
This cake is perfect for Pessover
and for those who are on a gluten free diet.