2 Rosemarie chocolate bars (found in your kosher market)
1 stick unsalted margarine
1 cup sugar (divided)
1 container pareve whipping cream
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.