8 eggs, separated
2 cups granulated sugar, divided
2 cups ground hazelnuts (filberts)
12 ounces bittersweet chocolate, divided
1 cup Pesach margarine or frozen cottonseed oil
Preheat oven to 350 degrees F. Line a 9”x13” baking pan or 10” springform with parchment paper. Beat egg whites until stiff. Slowly add half the sugar, beating continuously until stiff peaks form. Carefully fold in ground hazelnuts. Pour mixture into prepared pan. Using a spatula, spread batter evenly in pan. Bake 20 minutes. Remove from oven and let cool.
Melt 10 ounces chocolate over a double boiler; set aside and let cool. Cream margarine or frozen oil with remaining 1 cup of sugar. Add egg yolks and blend well. Add melted chocolate. The mixture should be light and fluffy. Pour over the nutty meringue base and bake 20 minutes longer.
Remove from oven and let cool completely. Melt remaining 2 ounces chocolate and place in a piping bag. Drizzle over cake. Store in the freezer as it will be easier to cut when frozen.