9 Eggs; (or 10)
9 Squares semi-sweet baking
-chocolate; (or 10)
1 Stick margarine
1 c Sugar
Separate eggs. Beat egg whites with 1/2 cup sugaruntil stiff. Melt
margarine & chocolate together and cool. Beat egg yolks with 1/2 cup sugar
until light, add chocolate mixture & beat. Fold in egg whites. Pour 3/4 of
mixture into an ungreased pringform pan. Cover & refridgerate remaining 1/4
mixture. Bake cake for 30 minutes & cool. (as cake cools top will cave in-
don’t worry about this) When cake is cool,m pour remaining mousse mixture
on the top & smooth. Decorate as desired with whipped cream or Kosher for
Passover non- dairy topping. This cake also freezes well.
Yields
1 Servings