Passover Mocha Nut Torte - cooking recipe

Ingredients

6 eggs, separated
1 c. sugar
rind and juice of 1 lemon
1 c. ground nuts
1 tsp. cinnamon
1/2 c. matzo meal
1/4 tsp. salt
1 1/2 c. heavy cream
1 (1 3/4 oz.) bar mocha chocolate
instant coffee

Preparation

Have eggs at room temperature.
Heat oven to moderate 350\u00b0 oven.
Grease two 9-inch layer pans.
Line with wax paper.
Grease again.
Beat egg yolks and 1/2 cup of sugar until thick and lemon colored.
Stir in rind and juice, nuts, cinnamon and matzo meal. Beat egg whites until stiff but not dry.
Beat in remaining sugar. Fold into mixture.
Put into pans.
Bake 35 minutes or until cake springs back to touch.
Invert on cooling rack and cool in pans. Remove from pans and peel paper.
Whip cream and flavor with sugar and instant coffee.
Spread half cream on one layer.
Top with second layer.
Spread rest of cream.
Garnish with shaved chocolate bar.
Chill.