Preheat the oven to 350°F. In  a large bowl of an electric mixer  fitted with the paddle attachment  combine the flour, 1 cup of the sugar, the chocolate mix,  oil, ground hazelnuts, egg yolks,  baking powder, vanilla, and ¾  cup water. Beat on high speed  for 7 minutes until the color becomes  a shade or two paler than  you started with.

In a separate large bowl with  the electric mixer, beat the egg  whites and the remaining ½ cup  sugar on high until stiff, glossy  peaks form. Slowly fold the  chocolate mixture into the egg  whites using a spatula until both  mixtures are well incorporated.

Pour the batter into an  ungreased nonstick angel food  cake pan. Bake for 1 hour and 15 minutes. You will know the  cake is ready when the top  has a slight glisten to it. You may also shake the pan ever so slightly to be sure the cake is cooked through (it should not be at all wobbly in the middle). Immediately invert the cake in its pan onto the counter and let cool completely. Once the cake is cooled completely, carefully remove it from the pan by inverting it one more time onto a cake plate or platter. Drizzle lots and lots of old-fashioned chocolate syrup over the top.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Fall 2013. Subscribe Now.