This is an elegant and light dessert, perfect for Shabbos or Sheva Brachos.

Ingredients
2 pareve Rosemarie chocolate bars
7 eggs
1 stick unsalted margarine
1 cup sugar (divided)
1 container pareve whipping cream
Preparation
Melt the chocolate and the margarine in a small saucepan.
Separate eggs. Whip egg whites with ½ cup sugar until stiff peaks form. Whip yolks with the other half of the sugar. Mix the melted chocolate into the yolks. Fold in the egg whites.
Pour 1/3 in a spring form pan and bake for 30 minutes in a 325 degree oven. Pour the rest of the chocolate on the top after it is baked and freeze for at least 6 hours.
Beat the pareve whipping cream and spread on the top (You may freeze it with the whipped topping on). Take out of the freezer 10 minutes before serving. It should be just starting to melt and be a little soft to cut.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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