Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Set aside.
Beat egg yolks and remaining sugar in medium bowl with mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and zest. Stir in nuts. Gently stir in egg whites. Spread onto bottom of 9-inch springform pan sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely on wire rack.
Rich and chocolatey, this irresistible cake is sure to add the perfect touch to any special occasion.
How to Finely Chop Nuts
Place nuts in a food processor container; cover. Process until nuts are finely chopped, using a pulsing action.
In order for the egg whites to beat up properly, you must use clean beaters and a clean bowl.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* 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.