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Three decadent layers of chocolate – a delicious and satisfying end to your Yom Tov seuda (meal)! This recipe yields two nine x 13-inch pans, so you have enough for the “gantze mishpacha,” and it’s nut-free, for a change on Pesach. Chocoholics – this one’s for you!
6 eggs
1 and 3/4 cups sugar
1 and 1/2 teaspoons vanilla extract
1 and 2/3 cups Gefen Cocoa Powder
1 scant cup Manischewitz Potato Starch
1 cup sugar
1/2 cup Gefen Cocoa Powder
1 cup water
1/2 teaspoon coffee granules
12 ounces (340 grams) bittersweet chocolate
6 tablespoons sugar, divided
4 tablespoons Jeunesse Cabernet Sauvignon or other sweet wine
1 tablespoon Gefen Cocoa Powder
2 tablespoons water
8 eggs, separated
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two nine x 13-inch (20×30-centimeter) baking pans and set aside.
Combine all crust ingredients in a large mixing bowl. Beat on medium speed until well combined. Divide evenly between the prepared pans and bake 35 minutes. Remove from oven and let cool.
While crusts are baking, prepare mocha fudge layer: In a small saucepan, combine all fudge ingredients. Bring to a boil and then reduce the heat to low. Simmer 45 minutes, stirring occasionally.
Remove from heat and pour a thin layer over each crust. Set aside the remaining fudge for garnishing.
In a double boiler or small pot, melt chocolate. Add three tablespoons sugar, wine, cocoa powder, and water. Stir to combine.
In a small mixing bowl, beat egg yolks with a fork. Add a few tablespoonfuls of the chocolate mixture to the yolks. Stir to combine.
Add remaining chocolate mixture and stir well. Set aside to cool.
Beat egg whites with remaining three tablespoons sugar until stiff peaks form. Fold into chocolate mixture and divide between the two pans. Freeze.
When ready to serve, cut into individual pieces, plate, and drizzle with reserved mocha fudge.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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I tried this cake that looks really interesting, and was VERY dissapointed to say the least. The crust had WAY too much cocoa 1 2/3 cups, are you kidding me? Besides wasting so much cocoa, it was a paste that definitely did not manage to fill 2 9×13 pans. It turned out bitter and the saving face was the mousse. I had to improvise to save the cake. I don’t think I would do it again. I rate it at 0.
I tried this cake that looks really interesting, and was VERY dissapointed to say the least. The crust had WAY too much cocoa 1 2/3 cups, are you kidding me? Besides wasting so much cocoa, it was a paste that definitely did not manage to fill 2 9×13 pans. It turned out bitter and the saving face was the mousse. I had to improvise to save the cake. I don’t think I would do it again.
you say two 13 x 9 but this looks like a round cake
Hi Leah- sometimes the food stylist take license to change the pan size for the image. But I would follow the recipe with two 9×13 pans.