Chocolate and Cream Cake
Consider baking this delicious dessert for your Passover seder.
Base:
5 eggs
5 spoons of sugar
1 pack of instant pudding chocolate flavor
Cream:
500 ml heavy whip cream (for parve use non dairy)
1 pack of instant pudding vanilla
Topping:
250 ml heavy whip cream (for parve use non dairy)
100 gr chocolate
Instructions:
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.
For Cream:
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.
For Topping:
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!
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