This dessert has become a Pesach family tradition in our home and it is the job of the oldest girl at home to make it every year.
8 ounces semisweet chocolate
½ cup (1 stick) margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla
Preheat oven to 325 degrees.
Melt chocolate and margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar. Gradually stir in chocolate and vanilla.
Beat whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour ¾ of batter into a 9-inch spring-form pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate or freeze. Serves 10-12.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!
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One Response
Delicious! Easy to make and looks and tastes really professional and gourmet. Made one for the first days yom tov and it was such a hit, I made a double recipe for the last two days yom tov. This is not a very healthy food!