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3 eggs, separated
1 cup sugar
6-1/2 ounces butter
6 ounces chocolate chips
2 tbsp. brandy
2 ounces nuts, chopped
Chocolate syrup, to decorate
Beat the egg whites, gradually adding sugar, until stiff.
Line the pan with wax paper and pour the beaten egg whites into the pan.
Bake in an unpreheated oven at a very low heat (200°F) for 1-1/2 to 2 hours. Remove from the oven, let cool a little and turn out. Remove the wax paper and cut the meringue lengthwise (I think that means through so you have a top and a bottom layer). If the meringue breaks, the pieces can be rejoined when assembling the cake.
Make Filling and Assembly:
Put 2 tbsp. of water, the butter, and the chocolate chips in a saucepan. Stir over a low flame until melted. Add brandy and nuts and stir gently, using a wooden spoon.
Let cool, then add the egg yolks one at a time, stirring gently after each addition. Chill mixture, stirring every once in a while, until it thickens.
Place one half of the meringue on a serving dish, spread with the filling, then cover with the other half. Decorate with chocolate syrup and chopped nuts. Place in the freezer to set. The cake is best prepared several hours ahead and stored in the refrigerator.
My daughter's birthday falls during Pesach this year too. She is an adult, but she is still our baby! I have not tried this, but it is intriguing. This will likely be her birthday cake. This one probably wouldn't do for 2-year-olds.
Posted by Barbara Berner
Nutritional Info Per Serving: N/A