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4 oz. plain (semi-sweet) Passover chocolate
Divide the crumbs between the cups and soak each serving with 2 teaspoons kosher wine.
Break up the chocolate and stand in a basin over very hot water. Stir until smooth and melted, then remove from the heat.
Immediately, drop in the egg yolks and beat vigorously until the mixture thickens slightly. Stir in the coffee and rum or brandy.
Beat the whites until they form soft peaks. Stir 1/4 of the beaten whites into the chocolate mixture then fold in the remainder.
Divide the mixture between the cups. Top with the toasted almonds. Allow to set for several hours.
Poster's Notes:
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
3 large eggs, separated
2 level tsp. instant coffee
1 tbsp. Passover brandy or rum
Sufficient crushed prelatoes (lady-fingers) or stale sponge cake crumbs to come to a depth of 1/2" in each cup (actually, I usually don't use it, and it comes out fine)
3 tbsp. kosher wine
Chopped toasted almonds
This dessert is rich, so set and serve it in coffee cups.