Tasty and Easy Recipes

Ingredients:
Cake:
7 egg whites
230g (8 ounces) sugar
250g (9 ounces) dark chocolate
200g (7 ounces) almonds, roasted
100g (about 3 ounces) dates

Mousse:
550ml (19 fluid ounces) cream or pareve cream
225g (8 ounces) dark chocolate, broken into pieces

Method:
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10″) springform tin.
Roughly chop the chocolate, almonds, and dates into bite-sized pieces.Whisk the whites until soft peaks form, then gradually add sugar. Fold in the chocolate/nut/date mixture and pour into tin. Cook 45 minutes until top is golden brown. Let cool in tin.
When cool, run knife around edge of cake and remove from tin. Put cake on to a flat serving plate. Encircle with one or two strips of parchment or non-stick baking paper.
Cut the paper about 2-1/2cm (1″) higher than the cake and long enough to wrap around the circumference. Replace ring of springform tin around papered sides and secure; this will hold mousse in place.

Make Mousse and Assembly:
Melt chocolate with 175ml (6 fluid ounces) of the cream in a double boiler, stirring occasionally. Cool.Whip remaining cream until beater marks are just visible. Fold chocolate/cream mixture in, and pour on cake, smoothing surface. Refrigerate overnight. Remove cake from pan, remove paper and smooth sides with a knife. Decorate with grated chocolate.

Ingredients:
First Layer:
4 eggs, Separated
1/2 cup + 2 tbsp. butter, (125 grams)
1/2 cup sugar
1/3 cup milk
2 tbsp. plain cocoa
1 cup flour
2 tsp. baking powder

Second Layer:
1-1/4 cups sugar
1 tsp. baking powder
1/2 cup walnuts, broken

Third Layer, Chocolate Mousse:
1 cup whipping cream
2 tsp. plain cocoa
2 tsp. instant sweet cocoa drink powder
1 tsp. instant coffee

Method:
You will need 2 round springform pans, size 26cm. Butter well and sprinkle some flour. Shake out excess flour.

First Layer:
In a bowl mix dry ingredients. (I like to sift the dry ingredients twice.) In the electric mixer, beat the butter and sugar until fluffy. Add the egg yolk one after the other, together with 1 tbsp. of the dry ingredients, and some of the milk. Blend each time well; continue until you finish all. Divide the cream dough into the 2 prepared baking pans. Do not bake yet.

Second Layer:
Beat egg whites with the sugar and baking powder until white hold its peaks. Spread evenly on the 2 cakes. On top sprinkle the broken nuts. Bake in pre heated 325°F hot oven 20-25 minutes. Cool completely.

Third Layer:
Beat the whipping cream together with all dry ingredients until you get solid cream. Spread the cream on one of the cakes. Put the other cake on top. Keep in the refrigerate until you serve.

Ingredients:
1 tablespoon ground almonds, plus additional to dust pan
10-1/2 ounces dark chocolate
1-1/2 cups sugar
1-1/4 sticks butter or margarine
Pinch salt
5 large eggs
confectioners’ sugar (optional)

Method:
Preheat oven to 350°F. Spray an 8″ or 9″ springform pan with cooking spray, then dust it with ground almonds, shaking off any excess.
In a double boiler set at a low simmer, melt the chocolate butter or margarine and sugar, stirring frequently. Remove from heat.
In a medium bowl, beat the eggs, salt, and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the and bake 45 minutes, or until the top and begins to crack.
Remove the side of the pan and let the cake cool completely. Dust with confectioners’ sugar if desired.