Passover Chocolate Nut Cake - cooking recipe

Ingredients

1 c. each: pecans, hazel nuts, almonds and walnuts
7 oz. fine quality bittersweet (not unsweetened) chocolate
3/4 c. sugar
8 large eggs, separated
1 tsp. freshly grated lemon zest
1 Tbsp. freshly grated orange zest
12 navel oranges, peeled and pith cut away and sections cut free from membrane
1/2 c. honey
1 1/2 c. nonfat milk
1/2 c. sugar
1 egg
3 egg whites
2 tsp. vanilla extract
1/4 tsp. salt or to taste
3/4 c. unbleached all-purpose flour
1 lb. frozen pitted cherries, thawed and drained (about 1 1/2 c.)
1 lb. frozen strawberries, thawed and drained (1 1/2 c.)
2 Tbsp. powdered sugar
powdered sugar (optional garnish)

Preparation

Preheat oven to 350\u00b0.
Spray entire inner surface of 10-inch pie plate.
Set aside.
Combine all ingredients except cherries, strawberries and powdered sugar in a food processor.
Blend on high for 1 minute.
Pour a thin layer of the batter into the pan and place it in the center of the preheated oven for 8 minutes. While the pie plate is in the oven, combine the drained cherries and strawberries in a bowl with the powdered sugar.
Mix well. Remove pie plate from oven and place on a cookie sheet.
Spoon the cherry-berry mixture, spreading evenly.
Pour remaining batter evenly over the top.
Carefully place baking sheet in oven and bake about 1 hour or until clafouti is puffed up and browned. Remove from oven and allow to cool at least 30 minutes before slicing.
As it cools, the clafouti will lose some of its puffiness and flatten out.