8 squares (1 oz. each) semi-sweet baking chocolate, divided
6 egg s, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) margarine, softened*
1 tsp. grated orange zest
1 cup walnut pieces, finely ground
1/4 cup apricot jam
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Let's Make It
Heat oven to 350°F. Grease and flour 9-inch springform pan. Melt 7 squares of the chocolate as directed on package; set aside.
Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Beat in margarine. Blend in orange peel and chocolate. Stir in nuts.
Beat egg whites in large bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold into chocolate mixture. Pour batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Run a small knife or spatula around sides of pan to loosen; remove sides of pan. Gently remove cake with spatula from bottom of pan. Cool completely on wire rack.
Microwave jam in microwavable dish on HIGH 10 seconds. Spread over top of cake. Melt remaining 1 square of chocolate as directed on package; drizzle over jam.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.