Chocolate Orange Honey Cake for Passover

By JanF1201

Ingredients

• 7 eggs, separated
• 1/2 teaspoon coarse Josher salt
• 1 cup sugar
• 1/3 cup vegetable oil
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tablespoons grated orange peel
• 1/4 teaspoon fresh lemon juice
• 3/4 cup Matzoh cake meal
• 5 teaspoons potato starch
• 3/4 cup unsalted margarine
• 1 1/2 lbs bitter chocolate, chopped or may use semi-sweet
• 1 cup frozen concentrated orange juice, thawed plus 2 tbsp
• 3 tbsp honey

Preparation

Step 1

350
Line bottom on 10 inch spring form with foil. Brush with oil. Cut cardboard into 9 inch round and wrap with foil. Beat whites and salt til soft peals form. Gradually add 1/2 c sugar and beat til stiff. Beat yolks in another bowl with 1/2 c sugar, oil, concentrate, peel and lemon juice til blended. Sift cake meal and starch over yolks and mix. Fold whites into yolks. Put in pan. Bake 45 minutes. Cook in pan on rack. Cover, stand room temp. Can do 1 day ahead.

Melt margarine. Add chocolate. Stir. Mix OJ, honey. Leave bottom. Top of cake top side down on foil round. Spread 1 1/3 c glaze over. Place bottom half pan side up on glaze. Remove pan bottom and peel foil.
Spread 1 c chocolate glaze in thin layer over entire cake. Refrigerate 30 minutes.
Reward remaining glaze. Pour glaze over cake. Chill til firm. Leave at room temperature 1 hour before serving.