1 c Semisweet chocolate chips
1 c Walnuts or pecans
1/2 c Graham cracker crumbs
1/4 ts Ground cinnamon
1/4 ts Ground cloves
5 lg Eggs; at room
-temperature
1/4 c Sugar
Whipped cream; optional
1. Butter and flour a 9-inch cake pan. Preheat the oven to 375F.
2. Chop the nuts and chocolate chips for a few seconds in a blender.
3. Mix the cracker crumbs, cinnamon, and cloves.
4. Separate the eggs, and add the sugar to the yolks. Beat with an electric
mixer until pale yellow and creamy. Add the chocolate mixture and mix on
low speed till blended. Add the cracker crumb mixture and mix till blended.
5. Scrape this mixture into a large bowl.
6. beat the egg whites until stiff peaks form when the beaters are lifted
(use clean beaters). Scrape these over the mixture in the other bowl.
7. Gently fold in the egg whites. Scrape the batter into the pan and spread
evenly. Bake until the cake has pulled away slightly from the sides of the
pan, 30-35 minutes. Cool before serving.
Date: Thu, 20 Jun 1996 16:29:02 -0700
Yields
12 Servings