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Parve
Medium
10-12 Servings
Allergens 
2 Hours
Diets
I admit, this cake takes some work, but for a special occasion it’s very worthwhile.
7 eggs, separated
8 ounces Gefen Ground Filberts
1 cup sugar, divided
1 teaspoon Haddar Coffee
2 teaspoons boiling water
5 ounces bittersweet chocolate
1/4 cup margarine
Gefen Cocoa Powder, for dusting top
5 eggs, separated
3/4 cup sugar
1/3 cup oil
2 teaspoons Haddar Coffee
2 tablespoons boiling water
1 tablespoon Gefen Cocoa Powder
Preheat oven to 350 degrees Fahrenheit.
Trace the bottom of a springform pan onto a piece of Gefen Parchment Paper and cut out four circles. Measure the circumference and height of the pan and cut four strips to line the pan’s inner walls. Prepare two pans by inserting one circle into each and lining each with one of the strips.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with half the sugar until stiff peaks form. Fold in filberts. Spread half of the mixture onto the bottom of each pan and bake for 15 minutes. Allow to cool and gently remove from pans. Freeze both discs until ready for use. (These are your meringue discs.)
Meanwhile, beat the yolks with remaining half of sugar. Melt the chocolate and margarine in a double boiler and add the dissolved coffee. Let the mixture cool for a minute. Add the chocolate/coffee mixture to the yolk mixture while the beater is on. Reline the springform pans with the cut-out parchment paper as above and pour half the batter into each. Bake for 15 minutes. Let cool and freeze for a minimum of one hour, leaving at least one chocolate disc in the springform pan.
Meanwhile, prepare the ice cream. Beat egg whites with sugar until stiff peaks form. Add egg yolks and oil. Mix well. Dissolve coffee in boiling water. Add cocoa powder and stir until dissolved. Add to egg mixture and mix just until incorporated.
Remove all four discs from freezer after allowing them to freeze for a minimum of one hour. Pour one third of the ice cream onto the chocolate disc in the pan, followed by a meringue disc. Top with a second third of the ice cream and the second meringue disc. Pour the remaining ice cream on top, and freeze. Once frozen, add the final chocolate disc. Sift cocoa powder on top.
Alternatively, you can pour half of the ice cream onto the chocolate disc in the springform pan. Gently place a meringue disc on top and top with the remaining ice cream. Freeze. Once the ice cream is frozen, top with the remaining chocolate disc. If you choose this option, make the chocolate disc recipe twice, so you have four chocolate discs and make two cakes.
When serving, slice with a knife that has been immersed in boiling water. Do not let defrost too much, or ice cream will get soft.
This recipe appeared in Kosher Inspired, March 2012. Kosher Inspired is a project of Mishpacha Magazine.
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