1 c. pecans
3/4 c. (1 1/2 sticks) butter
2 c. Hershey's semi-sweet chocolate chips
1/8 tsp. salt
2 tbsp. orange juice
4 eggs
1/2 c. sugar
Topping
2 c. fresh strawberries, sliced
1 kiwi, peeled and sliced

Topping:

1/2 c. apricot or strawberry spreadable fruit
1 tbsp. orange juice or lemon juice
1/2 to 1 tsp. freshly grated orange peel or lemon peel

Heat oven to 350°F. Grease sides of 9-inch spring-form pan. Line bottom with parchment paper or wax paper. Place pecans in bowl of food processor; process until finely ground. Combine chocolate chips and butter in medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat; stir in orange juice, then salt and ground pecans. Combine eggs and sugar in large bowl. Beat on high speed of mixer until pale yellow and slightly thickened, about 3 minutes. Gently fold in chocolate mixture, blending well. Pour into prepared pan.

Bake 35 to 38 minutes or until wooden pick inserted near center comes out with a few moist crumbs clinging to it. (Cake will puff and crack slightly.) Cool in pan on wire rack 1 hour; using knife, loosen cake from side of pan. Continue to cool in pan about 1/2 hour; remove side of pan. Invert cake onto serving plate. Remove pan bottom and parchment paper. Cover; refrigerate cake at least 4 hours. Remove cake from refrigerator about 25 minutes before serving. Prepare TOPPING; brush half over top of cake. Garnish with fruit; spread remaining topping over fruit. Cover; refrigerate leftover cake.

Makes 10 servings. TOPPING: Combine 1/2 cup apricot or strawberry spreadable fruit, 1 tablespoon orange juice or lemon juice and 1/2 to 1 teaspoon freshly grated orange peel or lemon peel in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. A wonderful addition to your Passover festivities. The cake portion can be made the day before your event. The next day, add the fruit topping. This recipe is a real time-saver!