Yield: 1 Servings
|9 \N||Eggs; (or 10)|
|9 \N||Squares semi-sweet baking chocolate; (or 10)|
|1 \N||Stick margarine|
Separate eggs. Beat egg whites with ½ cup sugaruntil stiff. Melt margarine & chocolate together and cool. Beat egg yolks with ½ cup sugar until light, add chocolate mixture & beat. Fold in egg whites. Pour ¾ of mixture into an ungreased pringform pan. Cover & refridgerate remaining ¼ mixture. Bake cake for 30 minutes & cool. (as cake cools top will cave in- don't worry about this) When cake is cool,m pour remaining mousse mixture on the top & smooth. Decorate as desired with whipped cream or Kosher for Passover non- dairy topping. This cake also freezes well.
Posted to JEWISH-FOOD digest by Njmallis <Njmallis@...> on Apr 8, 1998