Yield: 1 Servings
|10 \N||Eggs; separated|
|1 pack||Ground filberts|
|2 \N||Bars of sweet pareve chocolate|
|2 \N||Stick softened margarine|
This makes a very large recipe. 1. 10 eggs separated. Beat whites with ¾ cup sugar. Fold in 1 package of ground filberts ( walnuts may be used). Bake in 9x12 baking pan at 350º for ½ hour.
2. Melt 2 bars of sweet pareve chocolate. ( Shmerlings Chocolate is good).
Beat egg yolks, 2 stick softened margarine, ¾ cup sugar. Blend in melted chocolate and 1 teaspoon vanilla. Pour on top of cake. Bake for 10 minutes at 350º.
3. Put in freezer. Take out 10 minutes before serving.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@...> on Apr 1, 1998