A bit of a “potchke” but worth it!
12 eggs, separated
2½ cups sugar, divided
1 pound ground almonds
½ pound bittersweet chocolate
2 tablespoons vanilla
1 cup (2 sticks) margarine
2 teaspoons coffee dissolved in 2 tablespoons boiling water
Preheat oven to 350 degrees. Beat egg whites until stiff. Slowly add 1-1/2 cups of the sugar. Gently fold in the ground almonds. Pour into 9 x 13-inch pan and bake for ½ hour. In the meantime, melt chocolate and cool slightly. Beat together egg yolks, vanilla, sugar, margarine and coffee. Beat in the chocolate. Pour over the baked layer and bake for an additional 10 to 15 minutes. Cool and freeze. Thaw 10 minutes before serving.
Tags: Desserts, kosher for passover recipes, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
