Kosher for Passover Dessert- Chocolate Mousse Cake / Sonya’s Prep

Melt chocolate and butter together over medium heat or using a double boiler.

Add egg yolks to the melted chocolate and mix quickly to avoid scrambling.

Beat egg whites until frothy, then slowly add sugar until soft peaks form.

Fold the chocolate mixture into the beaten egg whites in three stages.

Fill two baking trays (8 inches and 9.5 by 2 cm) with the batter.

Bake in a 375°F oven for about 35 minutes until set.

Prepare cream topping by beating until stiff peaks form; can be piped or spooned over the cakes.

Drizzle melted chocolate over the cream topping and optionally sprinkle cocoa powder on top.

Equipment Needed

Dietary

Allergens