| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Chocolate, Cakes, Pesach |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Semisweet chocolate |
| 1/4 |
lb |
Butter or margarine |
| 1/8 |
ts |
Cream of tartar; * |
| 7 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
* If you can't find K for P cream of tartar, use 1/2 tsp lemon juice.
Preheat oven to 325F. Melt chocolate and butter over low heat. Beat egg
yolks and 3/4 c. sugar until very light and fluffy. Gradually beat in
chocolate mixture and vanilla. Beat egg whites with cream of tartar until
soft peaks form. Add remaining 1/4 c. sugar, and continue beating until
stiff. Fold carefully into chocolate mixture. Pour 3/4 of the batter into
an ungreased 9 inch springform pan. Cover and refrigerate remainder. Bake
35 minutes, then remove and cool. (Cake will drop as it cools.)
Remove outside ring. Lightly stir refrigerated batter to soften. Spread on
top of cake. Frost with whipped cream, if desired. Top with chocolate
leaves as garnish. Refrigerate several hours.
Recipe by: Net
Posted to JEWISH-FOOD digest Volume 98 #011 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 07, 98
A Message from our Provider:
“You’re never too young for God”