Recipe courtesy of Artscroll Publishing excerpted from Our Table by Renee Muller Flourless, maybe. But flavorless? No way. This dessert is always a crowd pleaser. The kind that makes your Pesach guests wonder if you are serving chometz. Thank you, Mrs. Lieberman, for sharing this delicious recipe with us.
8 ounces good quality pareve chocolate (I use Schmerling’s Noblesse)
1 Tablespoon instant coffee granules
8 eggs, separated
⅔ cup sugar
⅛ teaspoon salt
Using a double boiler (or microwave) melt the chocolate until smooth, stirring from time to time. Add coffee; stir to combine. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, on high speed, beat egg yolks until thick, gradually adding sugar. Continue beating on high speed for a full 5 minutes, until mixture is pale yellow and thick. Reduce speed; add melted chocolate, beating until just incorporated.
In a second bowl, on high speed, beat egg whites with salt to stiff peaks. Using a spatula, fold chocolate mixture into whites, gently mixing until combined well and no streaks of white are visible. Remove 4 cups of batter; refrigerate. Pour remaining batter into prepared pan.
Bake for 25 minutes. Turn off oven; let stand in oven for 5 minutes. Remove from oven; let cool. Cake will settle and fall a bit, but that’s expected. Once cake is completely cooled, spread with reserved 4 cups batter. Freeze until ready to serve.
Cut into wedges while frozen; let thaw about 10 minutes before serving, so that the mousse is nice and creamy.
Approximately 8 servings
KosherEye recommends this for any day, not just Passover!