This recipe is suitable for Pesach with minor modifications.
Ingredients:
- 10 oz semi-sweet chocolate pieces
- 1/2 cup butter cut into eight pieces
- 6 large room temperature eggs, separated
- 1 cup sugar
- 2 tsp. Cream de Cocoa or Kaluah or coffee
- 1/2 tsp. vanilla
- 11/2 cups chilled whipping cream
- 21/2 -3 tablespoons powdered sugar
Directions:
Preheat oven to 375. Butter a springform pan. Melt chocolate with butter. Keep chocolate warm by setting bowl in hot tap water. Beat egg yolks in large mixer bowl at high speed. Gradually add 3/4 cup of sugar. Beat until pale yellow and thick, about 4 - 6 minutes. Add chocolate mixture. Beat until smooth. Add Cream de Cocoa and vanilla. Beat until blended.
Beat egg whites in another bowl until soft peaks form. Gradually beat remaining 1/4 cup of sugar into egg whites. Continue beating until stiff, but not dry peaks form.
Fold egg whites gently, but thoroughly into chocolate mixture. Pour batter into pan, smooth the top of the batter.
Put cake in the lower third of the oven. Bake for 15 minutes. Reduce temperature to 350. Bake for another 15 minutes. Reduce heat to 250. Bake for 30 minutes longer. Turn off oven and prop open door for 30 minutes. Remove the cake and cover it with a damp paper towel. Let stand for 5 minutes. Remove the towel and cool the cake completely. Press down on top and remove the cake from the pan and transfer it to a serving platter.
Place the whipping cream in a chilled bowl and whip until soft peaks are formed. Continue beating and gradually add 11/2 tablespoons of powdered sugar. Dust the cake with the remaining powdered sugar.
Submitted by Shanny Morgenstern