Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs separated |
| 1¼ cup | Sugar |
| 1¼ cup | Shredded coconut |
| 3 tablespoons | Oil |
| ½ cup | Potato flour |
| ¼ cup | Sweet red wine (you could use grape juice) |
| ⅓ cup | Cocoa |
Source "Classic Kosher Cooking" Sara Finkel Beat whites till frothy,gradually adding ¾ cup sugar. Beat till form stiff peaks.
Divide into 2 equal parts. Fold coconut into one part and set aside. Beat yolks with rest of sugar till light and thick. Stir in oil, potato flour, wine and cocoa. Fold in plain egg whites. Pour ½ cocoa mixture into greased & floufed or lined 10" springform or tube pan. Pour white coconut mixture on top, spreading evenly. Spread rest of cocoa batter on top. Bake in preheated 350 oven for 45-50 minutes. Cool and frost with chocolate icing or melted chocolate.
Or you could make a Pesach brownie recipe and put raisins and chocolate chips in it. Posted to JEWISH-FOOD digest V97 #108 by Harvey Belovski <harvey@...> on Mar 31, 1997