PASSOVER CHOCOLATE MOUSSE CAKE

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PASSOVER CHOCOLATE MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Chill

Yield 6 to 8

Number Of Ingredients 6

7 oz. semisweet chocolate
1/2 cup unsalted butter
7 eggs, separated, room temp
1 cup sugar
1 tsp vanilla
1/8 tsp lemon juice

Steps:

  • Preheat oven to 325. Melt chocolate with butter in double boiler over barely simmering water. Stir until smooth. Whisk yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate and vanilla. Beat whites with lemon juice until soft peaks form. Add remaining sugar 1 tbsp. at a time and continue beating until stiff but not dry. Gently fold whites into chocolate mixture. Pour 3/4 of batter into 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake 35 mins. Cool completely (Cake will fall as it cools.) Remove springform. Trim edges with sharp knife. Spread remaining batter over top of cake. Refrigerate at least 8 hours or overnight before serving.

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