Bon Vivant

Category,
Yields12 Servings
 8 Eggs, separated
 2 cups Sugar, divided
 2 cups Ground Hazelnuts
 12 oz Bittersweet Chocolate, divided
 1 cup Pesach Margarine or Frozen Cottonseed Oil
1

Preheat oven to 350 degrees F.

2

Line a 9x13 baking pan or 10" springform with parchment paper. Beat egg whites until stiff. Slowly add half the sugar, beating continuously until stiff peaks form. Carefully fold in ground hazelnuts. Pour mixture into prepared pan. Using a spatula, spread batter evenly in pan. Bake 20 Minutes. Remove from oven and let cool.

3

Melt 10 ounces chocolate over a double boiler; set aside and let cool. Cream margarine or frozen oil with remaining 1 cup of sugar. Add egg yolks and blend well. Add melted chocolate. The mixture should be light and fluffy. Pour over the nutty meringue base and bake 20 Minutes longer.

4

Remove from oven and let cool completely. Melt remaining 2 ounces chocolate and place in a piping bag. Drizzle over cake. Store in the freezer as it will be easier to cut when frozen.

Category,

Ingredients

 8 Eggs, separated
 2 cups Sugar, divided
 2 cups Ground Hazelnuts
 12 oz Bittersweet Chocolate, divided
 1 cup Pesach Margarine or Frozen Cottonseed Oil

Directions

1

Preheat oven to 350 degrees F.

2

Line a 9x13 baking pan or 10" springform with parchment paper. Beat egg whites until stiff. Slowly add half the sugar, beating continuously until stiff peaks form. Carefully fold in ground hazelnuts. Pour mixture into prepared pan. Using a spatula, spread batter evenly in pan. Bake 20 Minutes. Remove from oven and let cool.

3

Melt 10 ounces chocolate over a double boiler; set aside and let cool. Cream margarine or frozen oil with remaining 1 cup of sugar. Add egg yolks and blend well. Add melted chocolate. The mixture should be light and fluffy. Pour over the nutty meringue base and bake 20 Minutes longer.

4

Remove from oven and let cool completely. Melt remaining 2 ounces chocolate and place in a piping bag. Drizzle over cake. Store in the freezer as it will be easier to cut when frozen.

Bon Vivant

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.