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Ingredients
2 Rosemarie chocolate bars (found in your kosher market)
7 eggs
1 stick unsalted margarine
1 cup sugar (divided)
1 container pareve whipping cream
Preparation
Melt the chocolate and the margarine in a small saucepan.
Separate eggs. Whip egg whites with ½ cup sugar until stiff peaks form. Whip yolks with the other half of the sugar. Mix the melted chocolate into the yolks. Fold in the egg whites.
Pour 1/3 in a spring form pan and bake for 30 minutes in a 325-degree oven. Pour the rest of the chocolate on the top after it is baked and freeze for at least 6 hours.
Whip the pareve whipping cream and spread on the top (You may freeze it with the whipped topping on). Take out of the freezer 10 minutes before serving. It should be just starting to melt and be a little soft to cut.
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This was a *** BIG*** hit in our family.
Thank you for this outstanding recipe.
Hi, I love your site- I use it every week for ideas. One question- Rosmarie Chocolate- is the brand name Rosemarie? Can other chocolate be used?
Rosemarie chocolate is a bar made by Schmerling. It is pareve and is praline filled bittersweet dark chocolate. Any other praline or hazelnut type chocolate would work too. Regular chocolate would work but it won’t have that secret twist to it.
hi,
is there a way of substituting the margarine in this recipe, i would really like to make it.
thanks!
I usually substitute canola oil for margarine but did not try it in this one. It should be fine. Use a little less oil than margarine and let us know how it comes out.
Please, I would like to know the measure of the pareve whipping cream. how many cups or onces does come in the container?
Thank you!!
Pareve whipping cream comes in an 8 ounce container.