5 spoons of sugar
1 pack of instant pudding chocolate flavor
500 ml heavy whip cream (for parve use non dairy)
1 pack of instant pudding vanilla
250 ml heavy whip cream (for parve use non dairy)
100 gr chocolate
Heat the oven to 350 Fahrenheit.
In mixer bowl, beat the eggs for half a minute. Add sugar and continue beating for another 5 minutes until you get a nice foam, stop, add the chocolate pudding and mix until everything is mixed into a uniform batter.
Bake for 20 minutes in a 10 inch pan.
The cake will expand in oven and will drop down after it completely cools down.
In a mixer bowl, stir the ingredients for the cream on high speed for a few minutes until firm.
Spread on the cool chocolate base and move to the freezer for 30 minutes.
In a glass bowl put the chocolate and the cream and heat for 1 min in the microwave, stir until smooth and add it to the cake for a full coverage.
Keep refrigerated for at least 2 hours before serving, and let your family and friends enjoy a delicious dessert.
Happy Passover from Miri’s Cake & Nur Kosher Kitchen Family!