difficulty:  medium

Chocolate Nut Mousse Cake


--Chavie Fiszer


100 grams de bittersweet chocolate
6 eggs, separated
1 tsp. vanilla extract
100 grams of sugar
1 tsp. ground cinnamon
110 grams of ground nuts (almonds, walnuts, hazelnuts or a mixture of any of these)


1. Spread margarine inside tube pan and sprinkle with thin layer of sugar. Set aside.

2. Break up bar of chocolate and melt in microwave or in pan over double boiler.

3. Add 6 egg yolks, vanilla, half the sugar and the cinnamon to melted (but cool) chocolate.

4. Have the groundnuts ready in a separate bowl.

5. Beat 6 egg whites gradually adding the remaining sugar till stiff peaks form.

6. Add about a quarter of the beaten egg whites into the chocolate egg yolk mixture and the rest to the bowl of groundnuts. Mix each preparation.

7. Mix it all together gently!

8. Pour into prepared pan. Place pan on a larger pan filled with the height of about 2.5 cm (an inch) of water.

9. Bake in preheated oven for 35-40 minutes at 170-C (350-F). Remove when wooden pick comes out dry.

10. Serve with whipped cream and raspberries!

This cake is perfect for Pessover and for those who are on a gluten free diet.

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