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Passover Chocolate Mousse Cake




Source of Recipe


Marla


List of Ingredients




8 oz bittersweet chocolate -- plus an ounce or so of chocolate for
shaving
1 cup unsalted butter or pareve margarine -- (2 sticks)
2 teaspoon strong coffee -- OR
1 teaspoon instant coffee powder and 1 teaspoon water
3 Tablespoons kosher-for-Passover brandy or cherry
liqueur
6 large eggs -- separated
1 cup sugar
2 Tablespoons matzoh cake meal -- plus additional for sprinkling





Recipe



Melt chocolate and butter or margarine in top of double boiler. Add
coffee and brandy or liqueur. Remove from heat and pour into mixing
bowl. Add egg yolks, one at a time, beating well after each addition.

In bowl of electric mixer, beat egg whites, gradually adding the
sugar and continuing to beat until the whites are stiff but not dry.

Fold beaten egg whites into chocolate batter. Remove 1-1/2 cups of
this batter and refrigerate.

Fold 2 tablespoons matzoh cake meal into remaining batter.

Preheat oven to 350 degrees; grease a 9-inch springform pan and
sprinkle additional matzo cake meal over bottom and sides.

Pour batter into pan and bake for 30 minutes.

Cool completely, then spread reserved, refrigerated chocolate batter
over top and decorate with chocolate shavings.

Makes 12 servings; dairy or pareve