Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Eggs; separated |
| ¾ cup | Sugar |
| 1 pack | Ground filberts |
| 2 \N | Bars of sweet pareve chocolate |
| 2 \N | Stick softened margarine |
| ¾ cup | Sugar |
| 1 teaspoon | Vanilla |
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