1 stick margarine

7 oz. bittersweet chocolate, chopped

7 eggs, separate

2/3 cup sugar

For Topping:

4 oz. bittersweet chocolate

½ stick margarine

Preheat oven to 375 degrees. Parchment the bottom and spray a jellyroll pan.

Melt the chocolate and margarine over a double boiler. In a mixer fitted with the whisk attachment, beat the egg yolks and 1/3 cup sugar until pale yellow. Fold into the melted chocolate. In another bowl, beat the whites until foamy, add 1/3 cup of sugar and continue mixing until stiff peaks form. Using a rubber spatula, fold egg whites into the chocolate mixture.

Assembling Dessert

Option 1:

In the prepared jellyroll pan, pour in half the mousse mixture. Place in oven and bake for 20 minutes or until toothpick inserted in the middle comes out clean. Cool completely before removing from pan.

With the remaining mousse, pour ½  cup into paper cups, cover with plastic wrap and place in freezer 1-2 hours. Melt the 4 oz. chocolate and ½ stick margarine for topping, keep melted.

To serve, cut cake into 2-inch squares, tear paper cup to remove frozen mousse and place on top of the cake. Spray whip on mousse and drizzle top with melted chocolate topping.

This recipe may need to be doubled in order for there to enough mousse for the top. In that case, bake one whole recipe of batter and freeze the other.

Option 2:

In the prepared jellyroll pan, pour in mousse mixture spreading evenly. Place in oven and bake for 20 minutes or until toothpick inserted in the middle comes out clean. Cool completely before removing from pan.

When cool, cut cake into 2-inch squares. On a plate, place one scoop chocolate and vanilla ice cream, put a cake square on top. Spray whip cream on cake and drizzle with chocolate topping.

Tip: This recipe can also be used as just mousse. Don’t bake or freeze it. Refrigerate, and serve with whipped cream and strawberries.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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