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Parve
Medium
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This cake is a real show stopper! Although there are quite a few steps required to make this cake, the end result is a delicious, breathtaking, professional looking and tasting cake. Well worth the effort!
1 package Gefen Puff Pastry or other flaky dough
1 (10-ounce) carton whipping cream (dairy or parve)
4 eggs
1 pound margarine
1 and 1/2 cups sugar
3/4 pound baking chocolate
1/2 cup water
3 tablespoons coffee
2 tablespoons Gefen Vanilla Sugar
9 eggs
2 and 1/4 cups sugar
1 and 1/4 cups oil
2 tablespoons Gefen Vanilla Sugar
4 tablespoons Jezreel Valley Chardonnay or other wine
1/2 pound ground walnuts
1 and 1/2 cups Mishpacha Flour
1 tablespoon baking powder
5 tablespoons cocoa
Divide dough in half. Roll out both parts and place onto two inverted 10- by 16-inch pans overlapping the sides.
Prick with fork and bake at 350 degrees Fahrenheit for 18 to 20 minutes.
Beat eggs very well, adding sugars. Beat until light and fluffy.
Reduce speed. Add dry ingredients and liquids alternatively, mixing well.
Pour into a lined 10- by 16-inch pan. Bake at 350 degrees Fahrenheit for 55 minutes.
Cream eggs and margarine until light and fluffy.
In a two-quart saucepan, cook remaining ingredients over low heat until smooth and thick. Combine with creamed margarine and mix well.
Beat whip cream until stiff.
Assemble cake in the following order: puff pastry thin layer of chocolate cream thin layer of whip cream cake thin layer of whip cream thin layer of chocolate cream puff pastry
Photography by Tamara Friedman
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what can I replace the wine with?
and is this only for 6 servings?
yes, this recipe serves 6 and for what to replace the wine with, you can try apple juice or a light grape juice.