| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 1 | tb | Coffee |
| 200 | g | Bittersweet chocolate |
| 1 | tb | Boiling water |
| 6 | Eggs separated | |
| 1 | tb | Vanilla |
| 1/4 | c | Sugar |
| 3 | tb | Sugar |
| 1 | Parve whip | |
| Cookie or bread crumbs |
INSTRUCTIONS
Source: My good friend and neighbor, Ruti Rosen Heat the coffee, water and chocolate in the microwave until melted, mix well until smooth and shiny. Beat the yolks with the 1/4 cup of sugar and the vanilla. Beat the whites until soft peaks form, add the remaining sugar. Mix the chocolate and the yolks together well. Fold into the whites. Grease the bottom of the pan and sprinkle with the crumbs. Pour 2/3 of the mixture into the pan and bake for 25 minutes in a moderate oven. Whip the parve whip. Fold the remaining chocolate into this and pour on to the cooled base. Refrigerate and serve chilled. Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 15, 1999, converted by MM_Buster v2.0l.
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