1 cup sugar
½ teaspoon salt
¼ cup vegetable or safflower oil
6 eggs, separated
½ cup matzo cake meal
½ potato starch
½ cup apple juice or wine
¼ cup cocoa
¼ cup strong hot coffee
8 ounces chocolate
1 tablespoon vegetable or safflower oil
1 stick margarine (1/4 pound), cut into small pieces
Preheat the oven to 325 degrees.
In the bowl on an electric mixer, blend 3/4 cup of the sugar with the salt and oil. Add the egg yolks, 1 at a time, beating after each addition. Sift the matzo cake meal and potato starch together. Add them to the egg yolk mixture alternatively with the apple juice (I like to use wine).
In a large bowl, beat the egg whites until stiff enough to hold a peak. Fold the beaten egg whites into he egg yolk mixture. Pour half of the batter into another bowl and serve.
Ina a small bowl, mix together the remaining ¼ cup sugar, cocoa, and coffee and fold this mixture into the reserved batter. Pour the two batters alternately (about 1 cup at a time) into 10-inch tube pan. Bake for 45 – 55 minutes, or until the cake springs back to the touch and a toothpick inserted in it comes out dry. Remove the cake from the oven, immediately invert the pan and let it cool. Loosen the dies and center of the cake with a sharp knife and unmold it onto a cake plate. Drizzle the chocolate glaze over the cake.
Melt the chocolate in the top of a double boiler over simmering water. Add the oil and margarine, blending until melted.
Glaze can be doubled.