Aunt Fanny's
Passover Chocolate Mousse Cake
8 ounces bittersweet
chocolate,
plus an ounce or so of chocolate for
shaving
1
cup unsalted
butter or pareve margarine
2
teaspoon strong coffee,
(or 1 teaspoon instant coffee powder
mixed with 1 teaspoon water)
3
Tablespoon KLP brandy or cherry liqueur
6
large eggs, separated
1
cup sugar
2
Tablespoons matza cake meal, plus additional for
sprinkling
1. Preheat
oven to 350F. Grease a 9" springform pan.
2. Melt
the chocolate and butter (margarine) in the top of a double boiler. Add
the coffee and brandy (liqueur). Remove from the heat and pour into a
mixing bowl.
3. Add
the egg yolks, one at a time, beating well after each addition.
4. In
a separate bowl, use electric mixer to beat egg whites, gradually adding the
sugar and continuing to beat until the whites are stiff, but not dry.
5. Fold
the beaten egg whites into the chocolate batter. Remove 1 1/2 cups
of this batter and refrigerate. Fold the 2 Tablespoons matza cake meal into the remaining batter.
6. Sprinkle
matza cake meal over the bottom and sides of a
greased springform pan. Pour the batter into
the pan and bake for 30 minutes.
7. Cool
completely, then spread the reserved refrigerated chocolate batter over the top
and decorate with chocolate shavings.
Makes 12 servings.
Source: "The Foods of
by Joan Nathan